Riskrem (Rice Cream)

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  • Makes: 4 servings
  • Prep: 10 mins
  • Cook: 20 mins
  • Chill: 4 hrs

Riskrem (Rice Cream)

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Directions

  1. In a heavy medium saucepan, combine milk, rice, and salt. Bring just to boiling; reduce heat. Cover and simmer about 20 minutes or until rice is tender, stirring occasionally. Remove from heat. Stir in sugar and almond extract. Transfer to a medium bowl and cover; cool to room temperature. Cover and chill in the refrigerator for at least 4 hours or up to 24 hours (mixture will thicken as it chills).
  2. To serve, stir almonds into rice mixture. Whip the cream just to soft peaks and fold in. Spoon into dessert dishes. Makes 4 to 6 servings.

From the Test Kitchen

Dietary exchanges:

2-1/2 other carbohydrate, 4 fat.

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Nutrition Facts (Riskrem (Rice Cream))

  • Per serving:
  • 395 kcal ,
  • 24 g fat
  • (12 g sat. fat ,
  • 71 mg chol. ,
  • 152 mg sodium ,
  • 37 g carb. ,
  • 1 g fiber ,
  • 8 g pro.
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