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Creamy Rice Pudding with Brandied Cherry Sauce
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Prep Time:
15 minutes
Total Time:
4 hours 20 minutes
Creamy rice pudding topped with vibrant, tart cherries for a burst of color and flavor contrast.
Ingredients:
  • 4 cups milk
  • 3/4 cup uncooked regular long-grain rice
  • 1/3 cup sugar
  • 1/4 teaspoon salt
  • 2 eggs, beaten
  • 1 cup whipping (heavy) cream
  • 1 teaspoon vanilla
  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 1/4 cup orange juice
  • 1 1/2 cups frozen unsweetened tart red cherries (from 1-lb bag)
  • 2 tablespoons brandy or orange juice
Instructions:
  • In a 2-quart saucepan, bring milk, rice, 1/3 cup sugar, and salt to a boil over medium-high heat. Reduce heat to medium-low and simmer uncovered for 40 to 45 minutes, stirring frequently, until the rice is tender and the mixture thickens.
  • Temper the eggs by gently incorporating a small portion of the hot rice mixture, then pour the eggs back into the saucepan. Cook over medium heat for about 3 minutes, stirring constantly until warmed. Allow to cool for 45 minutes, stirring occasionally.
  • In a large chilled serving bowl, whip the cream and vanilla with an electric mixer on high speed until thick. Gently fold in the cooled rice mixture. Cover and refrigerate for at least 3 hours until thoroughly chilled.
  • Combine sugar and cornstarch in a 1-quart saucepan. Add orange juice and frozen cherries, then heat over medium-high heat until it boils and thickens slightly, stirring frequently. Stir in brandy and serve warm or chilled with pudding.

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