Creamy Rice Pudding with Brandied Cherry Sauce

 

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

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

• 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.