Ingredients:
2 1/2 cups milk
1/4 teaspoon salt
1/2 cup uncooked rice
1 teaspoon vanilla extract ( that’s by the recipe,I use 2)
1 teaspoon almond extract ( I use 1 1/2 there)
1/3 cup sugar
1/2 cup whipping cream, whipped
Directions:
In medium saucepan over medium heat, heat milk and salt to boiling.
Stir in rice; reduce heat.
Simmer about 5 minutes, stirring constantly.
Cover; cook about 45 minutes or until milk is almost absorbed and rice is tender and creamy, stirring occasionally.
Add vanilla, almond extract and sugar, stirring until sugar dissolves.
Pour into large bowl; cover.
Refrigerate until chilled, about two hours.
Fold in whipped cream.
Cover; refrigerate until ready to serve.
If serving with a sauce, spoon a little bit of the sauce into your serving dishes and layer it with tthe pudding.
Doing that makes for a pretty visual effect to go along with the wonderful taste.
Servings: 6
Time preparation: 30 min.
Time total: 75 min.