Title: Danish Rice Pudding
Categories: Desserts
Yield: 8 Servings

2 c Cooked rice
2 c Lowfat milk
1/3 c Sugar
1 ts Almond extract
1 c Heavy cream
10 oz Frozen sweetened raspberries
-- thawed
8 Whole almonds

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

Each serving provides:
* 247 calories
* 3.8 g. protein
* 12.4 g. fat
* 30.9 g. carbohydrate
* 2.7 g. dietary fiber
* 43 mg. cholesterol
* 43 mg. sodium

Source: The Many Nationalities of Rice
Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usarice.zip