Rice Pudding With Dried Cherries Recipes

Steps:

• Bring 2 cups cooked rice, 1 2/3 cups milk, 1/2 teaspoon vanilla and a pinch of salt to a simmer in a saucepan over medium heat. Cook, stirring occasionally, until creamy, 6 to 8 minutes. Remove from the heat, stir in 3/4 cup white chocolate chips and let sit a few minutes. Serve over cherries.
• Per serving over 1/2 cup cherries per serving (with 1% milk); Calories: 351 ;Total Fat: 10.5 grams; Saturated Fat: 6 grams; Protein: 8 grams; Total carbohydrates: 57 grams; Sugar: 31 grams; Fiber: 2 grams; Cholesterol: 12 milligrams; Sodium: 140 milligrams

Steps:

• In a saucepan, bring milk, half & half and sugar to a boil.
• Add rice and vanilla extract.
• Cook at medium heat for 8 minutes.
• Stir while heating until creamy and/or sticky.
• Add cherries and stir for 2 minutes.
• Set aside for 10 minutes.
• Garnish with cinnamon.

Steps:

• Place cherries in small bowl. Cover with hot water. Let stand 15 minutes. Drain.
• Combine milk, rice, sugar, orange peel and salt in heavy medium saucepan. Bring to simmer over medium heat, stirring often. Reduce heat to medium-low; simmer gently uncovered until rice is very tender and pudding is creamy, stirring occasionally, about 30 minutes. Mix in cherries and vanilla. Divide among 6 custard cups. Cool. (Can be made 6 hours ahead. Cover; chill.) Serve chilled or at room temperature, passing additional milk to stir into pudding, if desired.

Steps:

• Preheat oven to 325º.
• Lightly grease a baking dish with lid (or use individual ramekins).
• Combine milk, almond extract, eggs, sugar, salt, butter and lemon juice.
• Beat well.
• Add cherries and rice; stir to combine.
• Pour mixture into baking dish.
• Cover and bake until set, about 45-50 minutes.

Steps:

• In a large bowl, combine the rice, evaporated milk, milk, sugar and water. Stir in the remaining ingredients. Transfer to a 3-qt. slow cooker coated with cooking spray., Cover and cook on low for 2-3 hours or until mixture is thickened. Stir lightly before serving. Serve warm or cold. Refrigerate leftovers.

Steps:

• Combine 4 cups milk, rice, sugar, cinnamon and salt in heavy large saucepan. Bring to boil over medium-high heat, stirring frequently. Reduce heat to medium and simmer until rice is very tender, stirring occasionally, about 25 minutes.
• Whisk cornstarch and 1 tablespoon milk in large bowl to blend. Add eggs; whisk to blend. Whisk in hot rice mixture. Return to saucepan. Add cherries; stir over low heat just until mixture comes to boil. Mix in vanilla and lemon juice. Serve warm or pour pudding into buttered medium bowl. Press plastic wrap onto surface. Chill until cold, at least 8 hours or overnight. Spoon pudding into bowls and serve.

Steps:

• Generously grease a 6-qt. electric pressure cooker. Add rice, milks, sugar and water; stir to combine. Stir in remaining ingredients. , Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 3 minutes. Allow pressure to naturally release for 5 minutes, then quick-release any remaining pressure. Stir lightly. Serve warm or cold. Refrigerate leftovers.

Steps:

• Place rice, salt, and water into a saucepan. Bring to a boil over medium-high heat. Reduce heat to low, cover, and cook until tender, about 20 minutes. Remove from heat; sprinkle with sugar and pour in milk. Stir with a whisk until until the thin layer of cooked-on starch at the bottom of the pan is cleared and incorporated into the mixture, 2 or 3 minutes.
• Place pan over medium heat, stirring frequently, until it reaches your desired of level of doneness and creaminess, 8 to 10 minutes. The longer it cooks, the thicker and stickier it will be. Remove from heat. Add vanilla and cinnamon. Very quickly whisk in the egg yolk (to prevent it from cooking). Whisk for about 1 more minute. Add butter and dried cherries; stir thoroughly.
• Transfer warm pudding to serving dishes. Cool to room temperature. Cover and refrigerate until thoroughly chilled, 3 to 4 hours.

Steps:

• Combine milk, rice, sugar, raisins and salt in medium saucepan. Bring to a boil, stirring constantly. Reduce heat to medium-low; simmer 6 minutes, stirring occasionally.
• Beat eggs and vanilla lightly in a small bowl. Stir small amount of hot mixture into eggs. Stirring constantly, slowly pour egg mixture back into hot mixture. Stirring constantly, cook on low heat 1 minute until thickened. DO NOT BOIL.
• Remove from heat. Let stand 30 minutes. If desired, sprinkle with cinnamon. Serve warm. Store any remaining pudding in refrigerator.