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Rice Pudding With Brandied Cherries |
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Serves: 10 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Rice Pudding With Brandied Cherries recipe on the web!!Serves 10 to 12 This simple rice pudding is just as tasty warm as it is slightly chilled. I like using dried sweet cherries, but feel free to substitute sour ones if you prefer. When making this rice pudding, frequent stirring is a must, so put on a good CD, grab yourself a cup of coffee (or a glass of wine if you're making it the night before), and give yourself over to the task. _ cup dried red cherries _ tablespoon brandy _ cups water _ teaspoons salt _ cups white long grain rice _ cups milk _ 1/2 cups heavy cream _ 1/2 cups half and half _ 1/3 cups sugar 2 1/2 teaspoons pure vanilla extract _ teaspoons ground cinnamon, plus more for garnish _ tablespoon lemon zest (2 lemons) Put the cherries in a small bowl and add water to cover. Let soak for 5 to 10 minutes, or until plump. Drain and pat dry with paper towels. Return to the bowl and add the brandy. Set aside. In a medium saucepan, bring the water to a boil and add 11/2 teaspoons of the salt. Stir in the rice and reduce the heat to a simmer. Cover and cook for 20 minutes. Remove from the heat and let stand for 5 minutes, or until the water is absorbed. Let cool. In a large saucepan, combine the rice, milk, cream, half-and-half, remaining 1/2 teaspoon salt, and sugar. Bring to a simmer over medium heat, stirring constantly so the rice doesn't stick. Reduce the heat to a low simmer and continue cooking uncovered, stirring frequently, for another 35 to 40 minutes, or until the mixture thickens. Remove from the heat. Stir in the vanilla, cinnamon, lemon zest, and cherries until blended. Garnish with the cinnamon if desired. Serve warm, or let cool, cover, and refrigerate for at least 1 hour or overnight. From Dinner Parties. Text copyright © 2004 by Jessica Strand. Photographs copyright © 2004 by Victoria Pearson. All rights reserved. First published by Chronicle Books LLC, San Francisco, California. Arugula, Blood Orange, And Fennel Salad With Walnut Oil Roasted Leg of Lamb With Mint Pesto Broccoli Mash Roasted Mixed New Potatoes Rice Pudding With Brandied Cherries Bruschetta With Chopped Tomatoes, Parsley, And Basil Chicken à la Mama Chopped Escarole Salad With Grapefruit And Avocado Dark Chocolate Brownies With Coffee Ice Cream Bagna Cauda With Fennel, Endives, and Cauliflower Baked Three-Cheese Pasta With Pancetta Frisée Salad With Mushrooms, Tomatoes, And Red Onion Apricot, Cherry, And Blueberry Crisp With Vanilla Bean Ice Cream |
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