Creamy Rice Pudding with Brandied Cherry Sauce

Creamy Rice Pudding with Brandied Cherry Sauce

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

Prep Time

15

Minutes

Total Time

4:20

Hrs:Mins

Makes

8

servings

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
  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.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Success Hint
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.
Time-Saver
Cool the pudding in a jiffy by placing the saucepan in a bowl of ice water. Stir frequently so the pudding cools evenly.
Do-Ahead
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.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 350
    • (Calories from Fat 120),
  • Total Fat 13g
    • (Saturated Fat 7g,
    • Trans Fat 0g),
  • Cholesterol 95mg;
  • Sodium 160mg;
  • Total Carbohydrate 49g
    • (Dietary Fiber 0g,
    • Sugars 33g),
  • Protein 8g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 1 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 1 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 2 Fat;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.