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Categories:Viewed: 16 - Published at: a year ago
Ingredients
- 2 cups rice cooked
- 2 cups milk low-fat
- 13 cup sugar
- 1 teaspoon almond extract
- 1 cup heavy whipping cream
- 10 ounces raspberries sweetened
- 8 each almonds whole
Method
- 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.
