Danish Rice Pudding (Risalamande)

Instructions

1. In a 3-quart heavy saucepan, bring rice, milk, sugar, salt, cinnamon stick, and vanilla to a gentle boil. Reduce heat and simmer, uncovered, for 25 minutes, stirring occasionally.

2. Remove from heat and stir in heavy cream. Chill for 4 hours or overnight.

3. In a medium saucepan, combine the raspberry puree, sugar, cornstarch, lemon juice, and water. Heat over medium heat until sauce starts to simmer and thickens. Transfer to a bowl, cover and chill for 3 hours.

4. In a large mixing bowl. Combine heavy cream, powdered sugar, vanilla, and almond extract. Whip with a hand mixer until stiff peaks are formed and doubled in size.

5. In a large bowl, combine the chopped almonds with the rice pudding. Then fold the whipped cream into the mixture. Optional: Add the one, whole almond into the pudding for a fun Christmas tradition/game.

6. Top with the raspberry sauce and fresh raspberries.