Cherries and Cream Rice Pudding 1/2 vanilla bean, or 1 tablespoon vanilla extract 6 cups milk 3/4 cup sugar 3/4 cup regular long-grain rice 1/2 cup dried cherries or raisins 2 tablespoons dark rum (optional) 1/4 teaspoon salt 1/2 cup heavy or whipping cream
In 4-quart saucepan, heat milkand sugar to boiling over medium-high heat, stirring occasionally. Stir in rice; heat to boiling. Reduce heat to low; cover and simmer 1 hour and 15 minutes, stirring occasionally, until mixture is very creamy and slightly thickened (pudding will firm up upon chilling. Spoon rice pudding into large bowl; stir in dried cherries, rum, vanilla and salt. Cool slightly, then cover and refrigerate until well chilled, at least 6 hours. Up to 2 hours before serving, whip cream until stiff peaks form. Fold whipped cream, half at a time, into rice pudding. Serves 12 Recipe Source: Good Housekeeping _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
