Creamy Rice Pudding with Brandied Cherry Sauce

Tart, juicy cherries are a refreshing contrast to creamy rice pudding. Plus they add gorgeous color!

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  • prep time 15 min
  • total time 4 hr 20 min
  • ingredients 12
  • servings 8
 

Ingredients

Rice Pudding

4
cups milk
3/4
cup uncooked regular long-grain rice
1/3
cup sugar
1/4
teaspoon salt
2
eggs, beaten
1
cup whipping (heavy) cream
1
teaspoon vanilla

Brandied Cherry Sauce

1/2
cup sugar
1
tablespoon cornstarch
1/4
cup orange juice
1 1/2
cups frozen unsweetened tart red cherries (from 1-lb bag)
2
tablespoons brandy or orange juice

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In 2-quart saucepan, heat milk, rice, 1/3 cup sugar and the salt to boiling over medium-high heat. Reduce heat to medium-low. Simmer uncovered 40 to 45 minutes, stirring frequently, until rice is tender and mixture is thickened.
  • 2 Stir a small amount of the hot rice mixture into eggs, then stir eggs back into mixture in saucepan. Continue cooking over medium heat about 3 minutes, stirring constantly, until heated through. Cool 45 minutes, stirring occasionally.
  • 3 In chilled large serving bowl, beat whipping cream and vanilla with electric mixer on high speed until thickened. Fold in cooled rice mixture. Cover and refrigerate at least 3 hours until well chilled.
  • 4 In 1-quart saucepan, mix 1/2 cup sugar and the cornstarch. Stir in orange juice and frozen cherries. Heat over medium-high heat, stirring frequently, until mixture boils and thickens slightly. Stir in brandy. Serve sauce warm or chilled with pudding.
  • 1 In 2-quart saucepan, heat milk, rice, 1/3 cup sugar and the salt to boiling over medium-high heat. Reduce heat to medium-low. Simmer uncovered 40 to 45 minutes, stirring frequently, until rice is tender and mixture is thickened.
  • 2 Stir a small amount of the hot rice mixture into eggs, then stir eggs back into mixture in saucepan. Continue cooking over medium heat about 3 minutes, stirring constantly, until heated through. Cool 45 minutes, stirring occasionally.
  • 3 In chilled large serving bowl, beat whipping cream and vanilla with electric mixer on high speed until thickened. Fold in cooled rice mixture. Cover and refrigerate at least 3 hours until well chilled.
  • 4 In 1-quart saucepan, mix 1/2 cup sugar and the cornstarch. Stir in orange juice and frozen cherries. Heat over medium-high heat, stirring frequently, until mixture boils and thickens slightly. Stir in brandy. Serve sauce warm or chilled with pudding.

EXPERT TIPS

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Expert Tips

The rice should just barely bubble as it cooks. The milk may evaporate during cooking, so you may have to stir in a little hot water to keep the sauce-like consistency.

Cool the pudding in a jiffy by placing the saucepan in a bowl of ice water. Stir frequently so the pudding cools evenly.

Up to 24 hours ahead, make the pudding and spoon it into individual serving dishes; cover and refrigerate. Refrigerate the sauce in a covered container.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
350
(
Calories from Fat
120),
% Daily Value
Total Fat
13g
13%
(Saturated Fat
7g,
7%
Trans Fat
0g
0%
),
Cholesterol
95mg
95%;
Sodium
160mg
160%;
Total Carbohydrate
49g
49%
(Dietary Fiber
0g
0%
  Sugars
33g
33%
),
Protein
8g
8%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
4%;
Calcium
15%;
Iron
6%;
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 1 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.