Rice Pudding with Dried Cherries

Total Time
1 hr 1 min
6 min
55 min
Dried tart cherries give this pudding a distinctive tang that offsets the sweet creaminess of the rice.


whole milk

2 cup(s)


1¼ cup(s)

uncooked white rice

½ cup(s), long-grain variety

table salt

½ tsp


½ cup(s)

dried cherries

½ cup(s), tart variety

almond extract

½ tsp


  1. Bring 1 cup of the milk, the water, rice, and salt to a boil in a medium saucepan, stirring occasionally. Reduce the heat and simmer, covered, until the rice is tender, about 30 minutes.
  2. Stir the remaining 1 cup milk, the sugar, cherries, and almond extract into the saucepan; return to a simmer. Cover and simmer, stirring occasionally, until the mixture is creamy, 20–25 minutes. Remove from the heat and let stand 5 minutes. Serve at once while still warm or let cool to room temperature before serving. Yields 1/2 cup per serving.


Dried sweet cherries could be substituted for the tart cherries if you prefer their flavor. For crunch and an extra POINT, sprinkle the top of each serving with a tablespoon of toasted sliced almonds just before serving.If you prefer to serve the rice pudding cold, cover and refrigerate until chilled, at least three hours or up to three days. Leftovers make a wonderfully tasty snack another day.

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