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Creamy Rice Pudding with Brandied Cherry Sauce

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Creamy Rice Pudding with Brandied Cherry Sauce
  • Prep 15 min
  • Total 4 hr 20 min
  • Ingredients 12
  • Servings 8
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Tart, juicy cherries are a refreshing contrast to creamy rice pudding. Plus they add gorgeous color!
Updated Aug 17, 2010

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

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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    Cool the pudding in a jiffy by placing the saucepan in a bowl of ice water. Stir frequently so the pudding cools evenly.
  • tip 3
    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.

Nutrition Information

350 Calories, 13g Total Fat, 8g Protein, 49g Total Carbohydrate, 33g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
350
Calories from Fat
120
Total Fat
13g
21%
Saturated Fat
7g
37%
Trans Fat
0g
Cholesterol
95mg
32%
Sodium
160mg
7%
Potassium
310mg
9%
Total Carbohydrate
49g
16%
Dietary Fiber
0g
0%
Sugars
33g
Protein
8g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
4%
4%
Calcium
15%
15%
Iron
6%
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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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