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Rice Pudding with Cherries

March 5, 2015

The original recipe has raisins, but I was out of raisins and tried it with cherries this time. I like it even better this way. It’s good warm or cold.

cherry rice pudding

1 cup long-grain rice

2 cups water

1 cinnamon stick

4 cups milk

1 cup sugar

1/2 cup, or more, dried cherries (or raisins)

1/4 tsp salt

3 egg yolks

1 tsp vanilla

Bring the rice, water and cinnamon stick to a boil. Reduce heat and simmer until the water is absorbed and the rice is tender, about 15 min. Remove the cinnamon stick and add the milk, sugar, cherries, and salt. Bring to a boil, reduce the heat and simmer gently (uncovered), stirring often, until thick (about 15-25 min). Before the pudding gets too thick, beat the egg yolks and vanilla in a small bowl. Add 1/2 cup of the hot pudding and mix well. Stir back into hot pudding and heat for 1 min.

(Recipe adapted from Company’s Coming Home for the Holidays by Jean Paré)


From → Desserts

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