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Cinnamon Rice Pudding with Dried-Cherry Sauce

Photo: Oxmoor House
Yield 8 servings (serving size: 3/4 cup pudding and about 2 1/2 tablespoons sauce)
Aromatic jasmine rice cooks to a moist texture, which makes for perfect rice pudding. Use a pan with a heavy bottom to prevent scorching.

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

Nutrition 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

How to Make It

  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.

Cooking Light Gluten-Free Cookbook