Cherry Almond Rice Pudding |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is from my Eat Well Stay Well cookbook. I haven’t tried it yet, but it looks like a great way to use up leftover rice. Dried cranberries or blueberries can be used in place of the cherries. 4 servings. Ingredients:
1 cup rice |
1/2 teaspoon salt |
1 (12 ounce) can evaporated skim milk |
1/3 cup brown sugar |
1/2 teaspoon orange zest |
1/2 cup milk |
1/2 teaspoon vanilla extract |
1/8 teaspoon almond extract |
1/2 cup dried cherries |
1/4 cup slivered almonds, toasted |
Directions:
1. Cook the rice until tender.
2. Add the evaporated milk, brown sugar and orange zest; cover and cook for 10 minutes.
3. Uncover and cook, stirring frequently, for 10 minutes or until the rice is very creamy and most of the liquid has been absorbed.
4. Stir in the milk, vanilla and almond extracts and remove from heat.
5. Cool to room temperature, stir in the cherries and almonds and refrigerate for 2 hours or until chilled.
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