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Danish Rice Pudding Recipe

   
 

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     Danish Rice Pudding

Category   Desserts - Breads
Sub Category   None
Servings   8
Ingredients
1/2 cup sugar
1/2 cup water
2 envelopes unflavored gelatin
1/2 tsp salt
2 cups milk
1 1/2 cups cooked rice
2 tsp vanilla
1 cup chilled whipped cream
 
RASPBERRY-CURRANT SAUCE
10 oz. frozen raspberries, thawed
1/2 cup currant jelly
1 1/2 tsp cornstarch
1 tbsp cold water
Instructions
Heat sugar, water, gelatin and salt in saucepan, stirring constantly, until gelatin is dissolved, about 1 minute. Stir in milk, rice and vanilla. Place saucepan in a bowl of ice water, stirring occasionally until mixture mounds slightly when dropped from a spoon, about 15 minutes.
Beat whipping cream in chilled bowl until stiff. Fold whipped cream into rice mixture. Pour into ungreased mold. Cover and refrigerate until firm, about 3 hours. Unmold and serve with Raspberry-Currant Sauce.
Heat raspberries (with syrup) and jelly to boiling. Mix water and cornstarch; stir into raspberries. Heat to boiling, stirring constantly. Boil and stir 1 minute. Cool. Press through a sieve to remove seeds if desired.


Originally Submitted 9/26/2007





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