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Cinnamon Cherry Rice Pudding
Ingredients:
- (7 1/2 cups plus 1 Tbsp.) water, divided
- (1 1/2 cups) uncooked jasmine rice
- (1 tsp.) kosher salt
- (3 in.) cinnamon stick
- (3 cups) 2% reduced-fat milk
- (1/2 cup plus 2 Tbsp.) sugar, divided
- (1 tsp.) ground cinnamon
- (1 1/2 tsp.) vanilla extract, divided
- (1/2 plus 1/4 tsp.) almond extract, divided
- (1 cup) dried tart cherries
- (1 tsp.) cornstarch
Preparation Time
About 5 minutes
Cook Time
About 1 hr 25 minutes
Instructions
- 1Place a large saucepan over high heat. Add 6 cups water, rice, salt and cinnamon stick. Bring to a boil, then reduce heat and simmer 20 minutes, or until the rice is tender, drain out liquid.
- 2Place pan back over medium heat. Add rice and cinnamon stick back to pan, along with milk, 1/2 cup sugar and ground cinnamon, stir to combine. Bring to a simmer, stirring.
- 3Reduce heat to medium-low and cook 30 minutes, stirring often. Take rice off the heat, remove cinnamon stick and add 1 tsp. vanilla and 1/2 tsp. almond extract, set aside.
- 4Meanwhile, place a medium saucepan over high heat, add cherries and 1 1/2 cup water. Bring to a boil, then reduce heat and simmer 20 minutes, stirring occasionally.
- 5Add 2 Tbsp. sugar, cook another 5 minutes. In a small bowl, stir together 1 Tbsp. water and cornstarch, add to hot cherries. Stir for 1 minute, until boiling and thick.
- 6Take off heat, add 1/2 tsp. vanilla and 1/4 tsp. almond extract. Top pudding with cherry sauce, enjoy!
Nutritional Information
Serving Size: 3/4 cup pudding, 2 1/2 Tbsp. sauce
Amount Per Serving:
- Calories 290
- Total Fat 2.1 g
- Total Carbohydrate 61.4 g
- Protein 6.2 g
- Cholesterol 7 mg
- Sodium 126 mg
- Fiber 1.2 g
Additional Information
Recipe Category: Dessert
Recipe Subcategory: Mousses, Puddings and Custards
Recipe Ethnicity: N/A
Dietetic Info:
- Glycemic Index:
- Gluten Free: Yes
Vegetarian/Allergen Info: Contains Dairy, Peanuts
NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.
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Recipe