Dried cherry rice pudding

Yield: 1 Servings

Measure Ingredient
3 cups Whole milk
1 teaspoon Vanilla extract
¼ teaspoon Ground cinnamon
¾ cup Uncooked white rice
½ cup Dried cherries that have been rehydrated in 1/4 cup warm brandy
½ cup Granulated sugar
1 cup Heavy cream

Combine the milk, vanilla, and cinnamon in a heavy pot. Slowly bring the mixture just to the boil over medium heat, being careful not to scorch the milk. Reduce the heat to low, add the rice, and coo k at a low simmer for 1 hour, uncovered and stirring occasionally, or until the rice is thoroughly cooked and creamy. Remove from the heat. Stir in the cherries and the sugar and cool as quickly as p ossible. Refrigerate until completely cold.

Whip the heavy cream into stiff peaks with an electric mixer. Using a spatula, fold the cream into the chilled pudding, spoon into pudding cups, and serve immediately or refrigerate until needed.

>From external sources by fold the cream into the chilled pudding, spoon into pudding cups, and serve on the fold, cream into the chilled pudding, spoon into pudding cups, and serve By "Master Harper Gaellon" <gaellon@...> on Mar 15, 1997 Recipe by: Michael Lomonaco

Posted to EAT-L Digest by Bob & Carole Walberg <walbergr@...> on Dec 1, 1997

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