Food > Recipe Directory > Courses/Meal Type > Dessert > Rice Pudding with Cherries and Almonds
Rice Pudding with Cherries and Almonds Recipe
Rice Pudding with Cherries and Almonds
Ingredients
- Works best in a small (3-11/3 quart) slow cooker
- Lightly greased slow cooker stoneware
- 3/4 cups 175 mL granulated sugar
- 1/2 cup arborio rice (see Tips, below)
- 1/4 cup 50 mL dried cherry (see Tips, below)
- 2 tbsp 25 mL ground almond
- 1 tsp 5 mL grated lemon zest
- Pinch salt
- 4 cups 1 L milk (see Tips, below)
- 2 eggs
- 1 tsp almond extract
- Toasted sliced almonds, optional
- whipped cream, optional
Preparation
In prepared slow cooker stoneware, mix together sugar, rice, cherries, almonds, lemon zest and salt.
In a large bowl, whisk together milk, eggs and almond extract, and stir into rice mixture. Cover and cook on High for 4 hours, until rice is tender and pudding is set. Serve warm or cover and chill. Garnish with toasted almonds and whipped cream, if desired.More
More Information
Tips
• Long-grain white rice can be successfully used in this recipe, but the pudding will not be as creamy as one made with Arborio rice.
• Use 1 cup (250 mL) fresh pitted cherries in place of the dried cherries, if desired. Or substitute an equal quantity of dried cranberries instead.
• For a richer pudding, use half milk and half cream.
- Serving(s)
- 6
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Source
Recipes and photos reprinted with permission from 175 Essential Slow Cooker Classics by Judith Finlayson (Robert Rose Inc., 2006).
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