Rice pudding with dried cherries
10
Points®
Total time: 1 hr 1 min • Prep: 6 min • Cook: 55 min • Serves: 6 • Difficulty: Easy
Dried tart cherries give this pudding a distinctive tang that offsets the sweet creaminess of the rice. Dried sweet cherries could be substituted for the tart cherries if you prefer their flavor instead. For crunch and an extra boost of deliciousness, you can sprinkle the top of each serving with a tablespoon of toasted sliced almonds just before serving. And if you prefer to serve the rice pudding cold, cover and refrigerate until chilled, at least three hours or up to three days. It doesn't get much more convenient than that, as the leftovers make a wonderfully tasty snack for another day.
Ingredients
Whole milk
2 cup(s)
Water
1¼ cup(s)
Uncooked white rice
½ cup(s), long-grain variety
Table salt
½ tsp
Sugar
½ cup(s)
Dried cherries
½ cup(s), tart variety
Almond extract
½ tsp
Instructions
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.
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