Danish rice pudding


This dessert appeals to the sight as much as taste. Prepare one single large rice pudding or individual portions.


1⁄2 c sugar
1⁄2 c water
1⁄2 t salt
2 c milk
1 1⁄2 c rice (white rice, cooked)
1⁄4 c almond (slivered or chopped)
1 c cream (chilled whipping cream)
2 lf gelatin (no flavor)


  1. Beat whipping cream until stiff and reserve.
  2. Heat sugar, water, and salt to boiling point, in the microwave or a saucepan. Remove from heat.
  3. Add gelatin, stirring constantly until it is dissolved.
  4. Add milk, cooked rice, vanilla, and almonds and stir briefly to mix.
  5. Place the container in a bowl of ice water, stirring occasionally for about 15 minutes.
  6. Fold whipped cream into rice mixture.
  7. Pour into a mold, cover and chill until set, about 3 hours.
  8. Turn out and serve cold with warm raspberry sauce.


The milk and gelatin mixture will be ready to incorporate whipped cream when it forms a slight lump when dropped from a spoon.

To remove rice pudding from mold, place it briefly in a bowl of warm water - the edge will soften - then turn.

Serve chilled Danish rice pudding with warm raspberry sauce.

8 servings
Preparation time
Cooking time
Total time
30 minutes