Danish Rice Pudding (Risalamande)

Ingredients

• null 1 cup RiceSelect® Jasmine Rice
• null 4 cups whole milk
• null 1/2 cup sugar
• null 1/4 tsp salt
• null 1 cinnamon stick
• null 1/4 cup heavy cream
• null 1 tsp vanilla extract
• null 1/3 cup raspberry puree
• null 1/4 cup sugar
• null 1 1/2 tsp cornstarch
• null 1 Tbsp fresh lemon juice
• null 1/4 cup water
• null 1 1/2 cups heavy cream
• null 3 Tbsp powdered sugar
• null 1 tsp vanilla extract
• null ¼ tsp almond extract
• null 1/2 cup blanched almonds, chopped
• null 1 blanched whole almond (optional, for Christmas tradition)
• null Fresh raspberries

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.