| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Danish |
Desserts |
8 |
Servings |
INGREDIENTS
| 2 |
c |
Cooked rice |
| 2 |
c |
Lowfat milk |
| 1/3 |
c |
Sugar |
| 1 |
ts |
Almond extract |
| 1 |
c |
Heavy cream |
| 10 |
oz |
Frozen sweetened raspberries thawed |
| 8 |
|
Whole almonds |
INSTRUCTIONS
Heat rice, milk and sugar in a 2-quart saucepan over medium heat stirring
frequently until pudding is thick and creamy, about 15 minutes. Do not
boil. Remove from heat, add almond extract; cool Beat cream in chilled
bowl until stiff peaks form. Fold whipped cream into cooled rice mixture.
Blend raspberries in blender until smooth; strain. To serve, place
pudding in custard cups. Dollop with 1 tablespoon raspberry sauce and top
with almond.
Each serving provides:
* 247 calories
* 3.8 g. protein
* 12.4 g. fat
* 30.9 g. carbohydrate
* 2.7 g. dietary fiber
* 43 mg. cholesterol
* 43 mg. sodium
Source: The Many Nationalities of Rice
Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usarice.zip
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