Creamy Rice Pudding with Brandied Cherry Sauce

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

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

Directions

  1. 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. 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. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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