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Rice Cream (226)
Yields: 8 Servings
- 1 Qt. Milk
- ½ Cup Long Grain Rice
- ½ Vanilla Bean
- ¾ Cup Blanched Almonds – Chopped
- 2 Tbsp. Sugar
- 1 ¾ Cup Whip Cream – Whip Stiff
- 1. Simmer milk, vanilla bean and rice together until the rice is tender. Let cool.
- 2. Fold in the whipped cream, sugar and almonds.
- 3. Serve with raspberry sauce.
- Raspberry Sauce. Thaw two containers of frozen sweetened raspberries. Force through a sieve to remove the seeds.