Rating: 4 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 0

Aromatic jasmine rice cooks to a moist texture, which makes for perfect rice pudding. Use a pan with a heavy bottom to prevent scorching.

Marie Simmons
Recipe by Cooking Light March 2002

Gallery

Credit: Becky Luigart-Stayner; Lydia DeGaris-Pursell

Recipe Summary

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

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • 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.

Nutrition Facts

290 calories; calories from fat 7%; fat 2.1g; saturated fat 1.1g; mono fat 0.5g; poly fat 0.1g; protein 6.2g; carbohydrates 61.4g; fiber 1.2g; cholesterol 7mg; iron 1.1mg; sodium 126mg; calcium 127mg.
Advertisement
Advertisement