Becky Luigart-Stayner; Lydia DeGaris-Pursell
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.

How to Make It

Step 1

To prepare pudding, combine first 4 ingredients in a large, heavy saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes or until rice is tender. Drain.

Step 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.

Step 3

To prepare sauce, combine cherries and 1 1/2 cups water in a medium saucepan; bring to a boil. Reduce heat, and simmer 20 minutes. Stir in 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 1/2 teaspoon vanilla and 1/4 teaspoon almond extract. Serve pudding with sauce.

Ratings & Reviews

EllenDeller's Review

September 27, 2014
very good and a pretty dish as well. I think the cherry sauce could use a dash of cassis or other cherry/berry liqueur.

rstarrlemaitre's Review

March 21, 2012
My new favorite rice pudding recipe - the cherry sauce is a bit like a not-so-sweet cherry pie filling, and the rice pudding was perfectly cooked. Great hints of cinnamon. Preferred it chilled to warm.