Danish Rice Pudding

• 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

1. Heat rice, milk and sugar in a 2-quart saucepan over medium heat stirring frequently until pudding is thick and creamy, about 15 minutes.
2. Do not boil.
3. Remove from heat, add almond extract; cool Beat cream in chilled bowl until stiff peaks form.
4. Fold whipped cream into cooled rice mixture.
5. Blend raspberries in blender until smooth; strain.
6. To serve, place pudding in custard cups.
7. Dollop with 1 tablespoon raspberry sauce and top with almond.

rice cooked, milk, sugar, almond, heavy whipping cream, raspberries, almonds

Taken from recipeland.com/recipe/v/danish-rice-pudding-37274 (may not work)