Ingredients:
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)
Method;
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.
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)
Method;
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.
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