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Danish Rice Pudding

2 C cooked rice
2 C milk
1/3 C sugar
1 t almond extract
1 C heavy cream
10 oz package sweetened frozen raspberries, thawed

Heat rice, milk and sugar in a 2 qt heavy sauce pan over medium
heat stirring frequently for 15 minutes (should be thick when
finished). Do not boil! Remove from heat and add almond extract.
Allow to cool thoroughly.

Beat cream until it forms stiff peaks. Fold into cooled rice mixture.
Place in cups. Puree berries until smooth. Strain. Spoon over rice
pudding. Serve cool or cold.

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