Danish Rice Pudding with Almonds
Description
This is a Christmas favorite that allow us to enjoy the wonderful rich flavors and festive colors of this dessert. It is a rice pudding like no other. On Christmas it is a tradition to add a whole almond to the bowl. The one who gets it, wins a prize.
Ingredients
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2 cups milk
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1/3 cup Arborio rice
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1/4 cup chopped blanched almonds
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1/4 cup sherry
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1/2 (1/4 ounce) envelope unflavored gelatin
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1/3 cup white sugar
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1 teaspoon vanilla extract
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1 cup heavy cream
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1 (12 ounce) package frozen raspberries - thawed and drained
Directions
1
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
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
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.