Name: Danish Rice Pudding with Almonds
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Milk - 2 cups; Arborio rice - ⅓ cup; Chopped blanched almonds - ¼ cup; Sherry - ¼ cup; Unflavored gelatin - ½ (.25 ounce) envelope; White sugar - ⅓ cup; Vanilla extract - 1 teaspoon; Heavy cream - 1 cup; Frozen raspberries - thawed and drained - 1 (12 ounce) package

Ingredients for - Danish Rice Pudding with Almonds

1. Milk 2 cups

2. Arborio rice ⅓ cup

3. Chopped blanched almonds ¼ cup

4. Sherry ¼ cup

5. Unflavored gelatin ½ (.25 ounce) envelope

6. White sugar ⅓ cup

7. Vanilla extract 1 teaspoon

8. Heavy cream 1 cup

9. Frozen raspberries - thawed and drained 1 (12 ounce) package

How to cook deliciously - Danish Rice Pudding with Almonds

1 . Stage

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.

2 . Stage

In a small saucepan, mix the sherry 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.

3 . Stage

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.