Ingredients for Rice Pudding With Almonds And Cherry Sauce
- Whole Milk
- Skim Milk
- 5 tablespoons sugar + 3/4 cup sugar + 2 tablespoons sugar
- Short Grain Rice
- 1 vanilla bean
- Sliced Almonds
- Whipping Cream
- Frozen Cherries
- 1/4 cup lemon juice
- 2 tablespoons cornstarch
- Water
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How to Make Rice Pudding With Almonds And Cherry Sauce
- In a heavy medium saucepan, combine 4 cups milk, 5 tablespoons sugar, and 1 cup Arborio rice.
- Scrape the seeds from 1 vanilla bean into the saucepan.
- Add the vanilla bean pod to the saucepan and bring the mixture to a boil over medium-high heat.
- Reduce heat to medium-low and simmer, stirring frequently, until the rice is tender and the mixture is thick (about 35-40 minutes).
- Remove the vanilla bean pod from the pudding.
- Stir in 1/2 cup slivered almonds.
- Pour the rice pudding into a 13x9x2-inch metal baking pan.
- Allow the pudding to cool completely to room temperature.
- In a medium bowl, beat 1 cup heavy cream and 2 tablespoons sugar with an electric mixer until stiff peaks form.
- Gently fold the whipped cream into the cooled rice pudding.
- Cover the pan and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the pudding to chill thoroughly.
- For the cherry sauce: In a heavy medium saucepan, combine 2 cups fresh or frozen cherries (pitted), 1/4 cup lemon juice, and 3/4 cup sugar.
- Cook over medium heat, stirring occasionally, until the cherries are tender (about 5-7 minutes).
- In a small bowl, whisk together 2 tablespoons cornstarch and 2 tablespoons cold water to form a slurry.
- Gradually whisk the cornstarch slurry into the cherry mixture. Bring to a boil, stirring constantly, until the sauce thickens.
- Remove the lemon zest (optional).
- Spoon the chilled rice pudding into bowls and top generously with the warm cherry sauce. Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
236g
Fat
55g
Carbs
30g
