Sour Cherry Rice Pudding

Sour Cherry Rice Pudding

Rice Pudding is a classic and favorite dessert. Sour Cherry Rice pudding is a delicious slow-cooked dessert that is so simple to make.  Start by combining water, rice and evaporated milk in a 3 quart slow cooker.  Add sugar and milk and stir into the crock pot with a pinch of salt.  Cook for 4 1/2 hours on LOW. Toward the end of the cooking time, bring cherry juice - I used pomegranate juice to a boil.  Cherries and pomegranates are my favorite fruit combination.  Pour the hot liquid over the cherries and let stand for 2 minutes.  After the pudding has cooked for 4 1/2 hours stir in the cherries, some warm juice, cinnamon and nutmeg.  Cook for 20 more minutes.  Turn the slow cooker off and allow the pudding to cool for about 30 minutes.   You are in for a delicious  dessert that is a family pleaser.  I loved the slight tartness of the cherries with the sweetness of the pudding.


Sour Cherry Rice Pudding
From Family Circle

Special Equipment: Slow Cooker

Ingredients:

3/4 cup arborio rice, rinsed and drained
1 can (12 ounces) evaporated milk
2/3 cup sugar
1/2 cup milk
Pinch of salt
1/2 cup cherry juice
1 cup dried cherries
1/8 teaspoon ground cinnamon
Pinch ground nutmeg

Directions:

1. Combine 1 cup water, rice and evaporated milk in a 2-to-3 quart round slow cooker.
2. In a small saucepan, cook sugar and milk over medium-high heat for 1 minute or until bubbles appear around edges and sugar has dissolved.  Stir into slow cooker with salt.  Cover and cook on LOW for 4 1/2 hours.
3. While rice is cooking, bring cherry juice to a boil and pour over cherries in a small bowl; let stand 10 minutes.  Drain, reserving juice.
4. Stir cherries, 3 tablespoons of the warm juice, the cinnamon and nutmeg into slow cooker; cover and cook on LOW for 20 minutes
5. Turn off slow cooker and allow pudding to cool, partially covered, for 30 minutes.  Serve.

Makes 4 servings

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