Rice Cream

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Rice Cream (226)

Yields: 8 Servings

Categories: Dessert, Pudding, Rice


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.