Zutaten für Cherry Almond Rice Pudding
- 1 cup uncooked long-grain rice
- Salt
- Evaporated Skim Milk
- 1/2 cup packed light brown sugar
- 1 teaspoon orange zest
- 1 teaspoon vanilla extract
- Vanilla Extract
- Almond Extract
- Dried Cherries
- Slivered Almonds
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Zubereitung von Cherry Almond Rice Pudding
- Cook 1 cup of uncooked long-grain rice according to package directions until tender. Drain any excess water.
- In a medium saucepan, combine the cooked rice, 1 (12-ounce) can evaporated milk, 1/2 cup packed light brown sugar, and 1 teaspoon orange zest.
- Bring to a simmer over medium heat, then reduce heat to low. Cover and cook for 10 minutes, stirring occasionally.
- Uncover and cook, stirring frequently, for another 10 minutes, or until the rice is very creamy and most of the liquid has been absorbed.
- Remove from heat and stir in 1 teaspoon vanilla extract, 1/2 teaspoon almond extract, 1/2 cup fresh or frozen cherries (pitted), and 1/4 cup slivered almonds.
- Cool to room temperature. Cover and refrigerate for at least 2 hours, or until thoroughly chilled before serving.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
110g
Fat
5g
Carbs
23g
