Creamy Rice Pudding with Brandied Cherry Sauce

Tart, juicy cherries are a refreshing contrast to creamy rice pudding. Plus they add gorgeous color!

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Prep Time 15 min
Total Time 4 hr 20 min
Servings 8

Ingredients

Rice Pudding

4: cups milk

3/4: cup uncooked regular long-grain rice

1/3: cup sugar

1/4: teaspoon salt

2: eggs, beaten

1: cup whipping (heavy) cream

1: teaspoon vanilla

Brandied Cherry Sauce

1/2: cup sugar

1: tablespoon cornstarch

1/4: cup orange juice

1 1/2: cups frozen unsweetened tart red cherries (from 1-lb bag)

2: tablespoons brandy or orange juice

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Directions

1 In 2-quart saucepan, heat milk, rice, 1/3 cup sugar and the salt to boiling over medium-high heat. Reduce heat to medium-low. Simmer uncovered 40 to 45 minutes, stirring frequently, until rice is tender and mixture is thickened.
2 Stir a small amount of the hot rice mixture into eggs, then stir eggs back into mixture in saucepan. Continue cooking over medium heat about 3 minutes, stirring constantly, until heated through. Cool 45 minutes, stirring occasionally.
3 In chilled large serving bowl, beat whipping cream and vanilla with electric mixer on high speed until thickened. Fold in cooled rice mixture. Cover and refrigerate at least 3 hours until well chilled.
4 In 1-quart saucepan, mix 1/2 cup sugar and the cornstarch. Stir in orange juice and frozen cherries. Heat over medium-high heat, stirring frequently, until mixture boils and thickens slightly. Stir in brandy. Serve sauce warm or chilled with pudding.

EXPERT TIPS

Expert Tips

The rice should just barely bubble as it cooks. The milk may evaporate during cooking, so you may have to stir in a little hot water to keep the sauce-like consistency.

Cool the pudding in a jiffy by placing the saucepan in a bowl of ice water. Stir frequently so the pudding cools evenly.

Up to 24 hours ahead, make the pudding and spoon it into individual serving dishes; cover and refrigerate. Refrigerate the sauce in a covered container.

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