Cherry Almond Rice Pudding Recipe

Transform leftover rice into a delightful dessert! This creamy Cherry Almond Rice Pudding recipe is a sweet and satisfying treat, perfect for using up leftover cooked rice. Sweet cherries mingle with crunchy almonds in a comforting blend of creamy rice, evaporated milk, and a hint of orange. Easily adaptable – substitute dried cranberries or blueberries for a delicious twist. Makes 4 generous servings.

Prep Time 10 mins
Cook Time 20 mins
Calories 371.6 kcal
Protein 24g
Rating 5.0 (1 Reviews)
Cherry Almond Rice Pudding 31

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Cherry Almond Rice Pudding

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How to Make Cherry Almond Rice Pudding

  1. Cook 1 cup of uncooked long-grain rice according to package directions until tender. Drain any excess water.
  2. 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.
  3. Bring to a simmer over medium heat, then reduce heat to low. Cover and cook for 10 minutes, stirring occasionally.
  4. Uncover and cook, stirring frequently, for another 10 minutes, or until the rice is very creamy and most of the liquid has been absorbed.
  5. 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.
  6. 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