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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Danish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Butter a 1 1/2 quart covered casserole dish. | 2. Place the milk, light cream, 1/4 cup sugar, pinch salt, and rice into the buttered casserole dish, cover, and bake in a 300 F oven for one hour. | 3. Remove the cover, stir the dish, and bake for a further one hour at 300°F. | 4. Remove the dish from the oven, discard the milk skim which has formed on the top, Add as soon as possible the almond paste which has been processed until smooth in your food processor. | 5. Add the vanilla extract and mix thoroughly. | 6. Cover the dish tightly with plastic wrap to prevent formation of another milk skim and refrigerate until quite cold. | 7. Whip the heavy cream until stiff, adding the 2 Tbs sugar as you whip. Whip until you dare not whip it any further or it will turn into butter. | 8. Fold the whipped cream into the chilled rice mixture and place in a glass bowl that is large enough to hold. Cover with plastic wrap and refrigerate until serving time. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk	2	cups		297.68	23.3264	15.372	15.9576
cream	2	cups		1584.0	31.92	17.424	166.46400000000003
sugar	1/4	cup		201.495	50.398999999999994	0.0	0.0
salt	1	pinch		-	-	-	-
grain white rice	1/2	cup		-	-	-	-
almond paste	2	ounces		259.686	27.1083	5.103	15.7286
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
whipping cream	1	cup	beaten	350.4	3.552	2.6039999999999996	37.092
sugar	2	tablespoons		201.495	50.398999999999994	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.