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Maraschino Cherry Rice Pudding

 Maraschino Cherry Rice Pudding
As a grandmother, I've been cooking for many years and love to share my recipes. This pretty pastel dessert is a fun choice when you need something sweet for a special occasion.
9 ServingsPrep: 30 min. + chilling Cook: 15 min.


  • 3 cups cooked long grain rice
  • 3 cups 2% milk
  • 1/3 cup sugar
  • 2 tablespoons butter
  • 1/4 teaspoon salt
  • 2 egg yolks, lightly beaten
  • 1/2 cup chopped maraschino cherries
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1/3 cup sugar
  • 2 tablespoons maraschino cherry juice
  • Dash salt
  • 1 egg white
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon McCormick® Pure Almond Extract
  • Maraschino cherries, optional


  • In a large heavy saucepan, combine the rice, milk, sugar, butter and
  • salt. Bring to a boil over medium heat. Cook for 15 minutes or until
  • thick and creamy, stirring occasionally. Remove from the heat. Stir
  • a small amount of hot mixture into egg yolks; return all to the pan,
  • stirring constantly.
  • Bring to a gentle boil; cook and stir 2 minutes longer. Remove from
  • the heat. Stir in cherries and vanilla. Cool for 15 minutes,

2 of 2

Maraschino Cherry Rice Pudding (continued)

Directions (continued)

  • stirring occasionally. Transfer to dessert dishes. Cover and
  • refrigerate for 1 hour.
  • In a small heavy saucepan, combine the sugar, cherry juice and salt.
  • Bring to a boil.
  • Meanwhile, beat egg white and cream of tartar in a large heat-proof
  • bowl until stiff peaks form. With mixer running on high speed,
  • carefully add hot syrup in a slow steady stream. Continue beating
  • until soft peaks form. Stir in extract. Dollop over pudding. Garnish
  • with cherries if desired. Yield: 9 servings.
Nutritional Facts: 1/2 cup pudding with 2 tablespoons topping equals 226 calories, 5 g fat (3 g saturated fat), 58 mg cholesterol, 156 mg sodium, 39 g carbohydrate, trace fiber, 5 g protein.