Swedish Rice Pudding with Triple Berry Compote

Happy Easter!

Here is a delightful dessert that will compliment your Easter dinner or brunch! The pudding is perfect with a hint of almond and the triple berry compote with fresh berries melts in your mouth. My favorite thing about this dessert is, you can prepare it ahead of time and it will taste even better!

-1/2 Cup uncooked rice

-2cups milk

-1/4-1/2 tsp of salt

Boil rice and milk with salt until thick and creamy, stirring frequently over medium heat, about 15-20 minutes.

-1envelope unflavored gelatin (Knox)

-1/4 cup of cold water

Dissolve gelatin in water.

Add gelatin to cooked rice mixture and let cool.

2 cups of whipping cream

1/3 cup sugar

1 tsp pure almond flavoring

Beat whipping cream, sugar and almond until stiff peaks form.

Slowly mix in whipped cream to cooled rice. Spoon into a mold or into individual servings in glasses and chill for 4 or more hours.

Triple Berry Compote

10oz of assorted frozen berries

1 1/4 tea spoon of corn starch

1/2 cup seedless raspberry jam

Thaw the berries. Place all ingredients in a small sauce pan and bring to a boil. Cook until mixture is clear and thickened. cool and spoon over rice pudding and top with more whipped cream and top with fresh berries.

From Wild-Chow have a Blessed Easter!

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