Rice Pudding with Almonds and Cherry Sauce
Ingredients
- 4 3/4 cups milk
- 1 1/4 cup sugar
- 3/4 cup medium-grain rice
- 1 vanilla bean - split lengthwise (or 1 tablespoon vanilla extract)
- 1/2 cup sliced almonds - toasted
- 1 cup chilled whipping cream
- 1 16-ounce package frozen pitted cherries - thawed
- 1 tablespoon cornstarch mixed with 1 tablespoon water
Directions
Combine the milk, 1/3 cup of sugar and rice in a medium saucepan. Scrape the seeds from vanilla bean; add seeds and bean and bring to boil. Reduce the heat to a simmer until rice becomes tender and the mixture is thick, stirring often for 35 minutes.
Discard the vanilla bean. Mix in the almonds. Pour the rice pudding into a container and cool.
Beat the cream and 2 tablespoons of sugar until soft peaks form. Fold the cream into the rice pudding mixture in pan and refrigerate until cold, about 3 hours.
In a saucepan, cook the cherries, and remaining 3/4 cup of sugar over medium heat for about 5 minutes.
Add the cornstarch/water mixture and bring to boil, stir constantly until the sauce thickens.
Spoon pudding into bowls. Add hot cherry sauce on top.
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