RISKREM (RICE CREAM)

"This traditional saucepan rice pudding is often featured at smorgasbords in Scandinavian restaurants. You won't be able to resist its creamy, yet fluffy, texture."

2 cups milk
1/3 cup long grain rice
1/8 tsp. salt
1/3 cup sugar
1/4 tsp. almond extract
1/4 cup chopped blanched almonds
3/4 cup whipping cream

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.

Chill in the refrigerator for at least 4 hours or up to 24 hours (mixture will thicken as it chills).

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
Source: Hometown Cooking Magazine