Almond Rice With Raspberry Sauce Recipes

AUNT HELEN'S ALMOND-RASPBERRY RICE SQUARES

Steps:

• Preheat the oven to 350°F.
• Line a 9" square pan with the pastry. (Not up the sides- just the bottom.) You may wish to line the bottom of the tin with parchment paper first.
• Spread the jam over the pastry.
• Cream the butter and sugar.
• Beat in the eggs and almond extract.
• Mix in the salt and rice flour.
• Scrape the batter over the jam, and spread it out carefully and evenly.
• Bake at 350°F for 30 minutes.
• Let cool.
• Cream the remaining butter, and beat in the icing sugar and almond extract.
• Thin with a little milk until a good spreading consistency is reached; about a tablespoon or so should do it.
• Spread the icing over the squares, then cut them and remove them from the pan.

RISALAMANDE (DANISH RICE PUDDING)

Steps:

• 1. Bring milk to a boil slowly in a large pot.
• 2. Add rice, keep simmering until rice is tender, stirring every 3-4 minutes to prevent rice or milk from burning at the bottom. This takes 45 minutes to an hour.
• 3. When rice is firm, remove from the heat and let cool. All the milk should be absorbed into the rice when it is done. When cool, add the sugar, vanilla and almonds, and mix in.
• 4. Fold in whipped cream. Chill and serve with raspberry sauce.
• 5. While the rice is simmering, you can make the raspberry sauce. In a medium saucepan place the frozen raspberries and water, heat until thawed, add 1/2 cup of the sugar and stir. Let simmer for 3-5 minutes.
• 6. Mix cornstarch with 1/4 cup of sugar and add to the sauce to thicken. This step can be omitted if you want a more natural and thinner sauce.
• 7. TIP: You can also serve with a strawberry sauce or a cherry sauce. My new Danish friend made it with the raspberry sauce, but I have read that a cherry sauce is more traditional. I haven't tried that, but I am going to next time I make it. I have also thought about doing a strawberry/raspberry mix for the sauce.