Simple but tasty menu Danish Rice Pudding with Almonds

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Danish Rice Pudding with Almonds

"This is a Christmas favorite that allow us to revel in the terrific rich flavors and festive shades of this dessert. It is a rice pudding like no different. On Christmas it's far a culture to add a whole almond to the bowl. The one that receives it, wins a prize."

Ingredients :

2 cups milk
1/three cup Arborio rice
1/four cup chopped blanched almonds
1/four cup sherry
half of (.25 ounce) envelope unflavored gelatin
1/3 cup white sugar
1 teaspoon vanilla extract
1 cup heavy cream
1 (12 ounce) package frozen raspberries - thawed and drained

Instructions :

Prep : 15M	Cook : 6M	Ready in : 4H40M

In a saucepan, convey the milk to a boil, after which upload rice. Reduce warmness to simmer, and preserve cooking for 20 mins, stirring now and again. Remove from warmness, and set aside to chill to room temperature.
In a small saucepan, blend the sherry and gelatin; stir over low warmness till the gelatin is dissolved. Stir within the sugar till completely dissolved, and then stir in vanilla. Stir into the rice with the chopped almonds. Refrigerate.
Pour cream into a bowl, and whip until light and fluffy tender peaks seem. Fold into chilled rice pudding. Serve in small bowls, crowned with frozen raspberries.

Notes :

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