Rice Pudding with Cherries
Print recipeIngredients
- 1 cup Long Grain White Rice
- 2 cups Water
- 1 pinch Salt
- 1 cup Heavy Cream
- 2 cups Milk
- 3/4 cups Sugar
- 1/4 teaspoon Ground Ginger
- 1/4 teaspoon Ground Cinnamon
- 1 cup Dried Cherries (or golden raisins, currants, apricots (chopped))
- 1 tablespoon Vanilla
Note
If using raisins or currants plump fruit in a bit of warm water
Any type of milk can be used
Directions
| Step 1 | |
  Put rice and water in a pot over low heat, and let rice cook until water is absorbed, check after ten minutes, add time as needed | |
| Step 2 | |
| Once most of the water has been absorbed, add milk and cream, and cook uncovered over medium-low heat, stirring occasionally until liquid has reduced by half, about fifteen minutes | |
| Step 3 | |
| Mix spices with sugar (to prevent lumps) and stir mixture into pudding, continue cooking for another ten minutes, continuing to stir | |
| Step 4 | |
 Stir in vanilla, and taste for sweetness, and to make sure rice is well cooked | |
| Step 5 | |
 Remove from heat and stir in fruit, if pudding is too stiff, stir in a bit more milk, as it will continue to thicken as it cools Put into either individual dishes, or a serving bowl, and lay plastic wrap on the surface to prevent a skin from forming | |