RCI-BR.007.0046.001
Danish Rice Pudding
Makes 8 to 10 servings.
Prep40 min
Cook50 min
Total90 min
Servings4
Difficultyintermediate
Ingredients
- -ounce packages non-fat cream cheese2 8 unitsoftened
- 2/3 cup
- 1/4 cup
- cooked rice3 cupscooled
- slivered almonds1/3 cuptoasted
- 1 teaspoon
- -ounce container non-dairy whipped topping1 8 unitthawed
- -ounce can cherry pie filling1 20 unit
Method
1
Beat the softened cream cheese and confectioners' sugar together in a large bowl until smooth and creamy, about 2 minutes.
2
Stir in the milk and vanilla extract until well combined, then gently fold in the cooled cooked rice.
3
Fold the toasted slivered almonds into the rice mixture, reserving a small handful for garnish.
4
Gently fold in the thawed non-dairy whipped topping in two additions, being careful not to deflate it, until the mixture is light and evenly combined.
5
Divide the rice pudding among four serving bowls or glasses.
6
Top each serving with a spoonful of the cherry pie filling and garnish with the reserved toasted almonds.
7
Chill until ready to serve, or serve immediately if desired.