danish rice pudding with almonds

Ingredients

• Servings: 6
• 2 cups milk
• 1/3 cup arborio rice
• 1/4 cup chopped blanched almonds
• 1/4 cup
• 1/2 (.25 ounce) envelope unflavored gelatin
• 1/3 cup white sugar
• 1 teaspoon vanilla extract
• 1 cup heavy cream
• 1 (12 ounce) package frozen raspberries - thawed and drained

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 4 hrs 40 mins


• in a saucepan, bring the milk to a boil, and then add rice. reduce heat to simmer, and continue cooking for 20 minutes, stirring occasionally. remove from heat, and set aside to cool to room temperature.
• in a small saucepan, mix the and gelatin; stir over low heat until the gelatin is dissolved. stir in the sugar until completely dissolved, and then stir in vanilla. stir into the rice with the chopped almonds. refrigerate.
• pour cream into a bowl, and whip until light and fluffy soft peaks appear. fold into chilled rice pudding. serve in small bowls, topped with frozen raspberries.