Cinnamon Rice Pudding with Dried-Cherry Sauce

Cinnamon Rice Pudding with Dried-Cherry Sauce Recipe
Photo: Oxmoor House
Aromatic jasmine rice cooks to a moist texture, which makes for perfect rice pudding. Use a pan with a heavy bottom to prevent scorching.
3

Good, solid recipe

Yield:

8 servings (serving size: 3/4 cup pudding and about 2 1/2 tablespoons sauce)

Recipe from

Oxmoor House

Nutritional Information

Calories 290
Fat 2.1 g
Satfat 1.1 g
Monofat 0.5 g
Polyfat 0.1 g
Protein 6.2 g
Carbohydrate 61.4 g
Fiber 1.2 g
Cholesterol 7 mg
Iron 1.1 mg
Sodium 126 mg
Calcium 127 mg

Ingredients

7 1/2 cups water, divided
1 1/2 cups uncooked jasmine rice
1 teaspoon kosher salt
1 (3-inch) cinnamon stick
3 cups 2% reduced-fat milk
1/2 cup plus 2 tablespoons sugar, divided
1 teaspoon ground cinnamon
1 1/2 teaspoons vanilla extract, divided
3/4 teaspoon almond extract, divided
1 cup dried tart cherries
1 tablespoon water
1 teaspoon cornstarch

Preparation

1. Combine 6 cups water and next 3 ingredients in a large, heavy saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes or until rice is tender. Drain.

2. Return rice and cinnamon stick to pan; stir in milk, 1/2 cup sugar, and ground cinnamon. Bring to a simmer over medium heat, stirring constantly. Reduce heat to medium-low; cook 30 minutes or until thick, stirring frequently. Discard cinnamon stick. Remove from heat; stir in 1 teaspoon vanilla and 1/2 teaspoon almond extract.

3. Combine cherries and remaining 1 1/2 cups water in a medium saucepan; bring to a boil. Reduce heat, and simmer 20 minutes. Stir in remaining 2 tablespoons sugar; cook 5 minutes. Combine 1 tablespoon water and cornstarch. Add to cherry mixture; bring to a boil. Cook 1 minute or until slightly thick, stirring constantly. Remove from heat; stir in remaining 1/2 teaspoon vanilla and remaining 1/4 teaspoon almond extract. Serve pudding with sauce.

Note:

Marie Simmons,

Cooking Light Gluten-Free Cookbook

August 2011
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