Danish Rice Pudding Recipe

• 2 cups Cooked Rice
• 2 cups Milk
• 1/3 cup Granulated Sugar
• 1 tsp Almond Extract
• 1 cup Heavy Cream
• 1 (10-ounce) package Frozen Sweetened Raspberries (thawed)
• 8 Almonds (whole)

• Place a 2-quart saucepan over medium heat.
• Add in rice, milk and sugar and mix well.
• Stir continuously for about 15 minutes, or till the pudding turns thick and creamy.
• Remove from heat and add the almond extract. Cool the mixture.
• Place the cream in a bowl and beat well to form stiff peaks.
• Fold this cream into the cooled rice mixture.
• Place the raspberries in a blender and blend them well until smooth.
• Strain the mixture.
• For serving, place pudding in custard cups.
• Top it with a tablespoon of raspberry sauce and a whole almond.