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Saturday, January 16, 2010

Chris's Week Two Recipe: Rice Pudding with Cherry Sauce

Cathy of Alex, otherwise known as The Recovering Dissident Catholic, joined me for lunch today and bravely volunteered to help test a new recipe. I've made rice pudding before, both on the stovetop and in the oven, but never based on a recipe like this one from Lundberg Family Farms that didn't use eggs as a binder.

Rice Pudding with Cherry Sauce

1-3/4 c whole milk
1/3 c arborio rice
2 T turbinado sugar
dash salt

3/4 c dried cherries
1 cup boiling water

In a saucepan, pour the boiling water over the dried cherries and let soak until soft (an hour or more).

Combine milk, rice, sugar & salt and bring to a boil. Reduce heat and let simmer until all the liquid is absorbed (about 30 min in my case). You'll have to stir frequently!

While the rice is simmering, bring the cherries to a boil and let simmer until most of the liquid is absorbed.

Serve the cherry sauce over the warm rice pudding.

Would I make this recipe again? Count on it! Even Cathy, who can do some serious cooking in her own right, pronounced this a success.

1 comment:

  1. It's a good solid core recipe that I think could stand on it's own as a comfort food or you could play with adding other fruits to it: oranges, cranberries. I think you could even toss some walnuts (chopped) in it.

    Thanks, C!