Rice Pudding with Almonds and Cherry Sauce
Indulge in the comforting decadence of Rice Pudding with Almonds and Cherry Sauce, a creamy dessert that strikes the perfect balance between rich and tangy flavors. This velvety rice pudding, made with tender short-grain rice slowly simmered in whole milk and a hint of vanilla, is elevated by a topping of vibrant, homemade cherry sauce. The sweet-tart cherries, thickened with a touch of cornstarch, pair beautifully with the toasted almonds, adding delightful crunch and nuttiness to every bite. Whether enjoyed warm or chilled, this easy-to-make treat is perfect for cozy family gatherings or an elegant dinner party dessert. Ready in under an hour, it's a sensational combination of textures and tastes that will leave everyone asking for seconds!
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Recipe Information
Ingredients
- 1 cup Short-grain white rice
- 4 cups Whole milk
- 0.5 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 0.5 cup Heavy cream
- 0.5 cup Almonds (sliced or chopped, toasted)
- 2 cups Frozen cherries (pitted)
- 0.25 cup Granulated sugar (for cherry sauce)
- 1 tablespoon Lemon juice
- 1 teaspoon Cornstarch
- 2 tablespoons Water
Instructions
Rinse the rice under cold water until the water runs clear to remove excess starch.
In a medium-sized saucepan, combine the rinsed rice, whole milk, sugar, vanilla extract, and salt.
Cook the mixture over medium heat, stirring frequently, until it begins to simmer. Reduce the heat to low to prevent scorching.
Continue to cook the rice pudding for about 30 minutes, stirring occasionally, until the rice is tender and the mixture has thickened to a creamy consistency.
Remove the saucepan from heat and stir in the heavy cream. Let the pudding cool slightly while you prepare the cherry sauce.
To make the cherry sauce, combine the frozen cherries, granulated sugar, and lemon juice in a small saucepan. Cook over medium heat until the cherries release their juices and the mixture begins to simmer.
In a small bowl, mix the cornstarch and water to create a slurry. Stir the slurry into the simmering cherry mixture and cook for 2-3 minutes until the sauce thickens. Remove from heat and let it cool slightly.
Toast the sliced or chopped almonds in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until golden and fragrant.
To serve, spoon the rice pudding into bowls and top with the warm cherry sauce. Sprinkle the toasted almonds on top for added crunch.
Enjoy the rice pudding warm or chilled, depending on your preference.
Nutrition Facts
Calories |
417 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.9 g | 22% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 158 mg | 7% | |
| Total Carbohydrate | 57.5 g | 21% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 43.6 g | ||
| Protein | 9.1 g | 18% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 225 mg | 17% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 442 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
