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Prep 15min
Total4hr20min
Servings8
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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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Steps
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.
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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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