Vanilla rice pudding with hot cherries
SmartPoints® value per serving
2 cup(s), (500 ml)
Rice, arborio, dry
300 g, pitted
- Halve vanilla pod lengthways and scrape out seeds. Heat milk and 3 teaspoons sugar in a medium saucepan over medium heat. Add vanilla pod and seeds and stir in rice. Reduce heat to low and cook, covered, stirring occasionally, for 25-30 minutes or until rice is tender.
- Combine cherries, remaining sugar and 100ml water in a medium saucepan over medium heat. Simmer for 5 minutes or until cherries have softened. Combine cornflour and 2 teaspoons cold water in a small bowl and stir until smooth. Stir cornflour mixture into cherries and cook until thickened.
- Remove vanilla pod from rice and serve topped with hot cherries.
Tip: You can use frozen pitted cherries when fresh cherries are out of season.