Taste of Home
Maraschino Cherry Rice Pudding
TOTAL TIME: Prep: 30 min. + chilling Cook: 15 min.
YIELD: 9 servings.
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. —Sharon Crider, Junction City, Kansas
Ingredients
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3 cups cooked long grain rice
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3 cups 2% milk
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1/3 cup sugar
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2 tablespoons butter
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1/4 teaspoon salt
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2 large egg yolks, lightly beaten
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1/2 cup chopped maraschino cherries
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1 teaspoon vanilla extract
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TOPPING:
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1/3 cup sugar
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2 tablespoons maraschino cherry juice
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Dash salt
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1 large egg white
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1/4 teaspoon cream of tartar
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1/4 teaspoon almond extract
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Maraschino cherries, optional
Directions
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1.
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.
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2.
Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in cherries and vanilla. Cool for 15 minutes, stirring occasionally. Transfer to dessert dishes. Cover and refrigerate for 1 hour.
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3.
In a small heavy saucepan, combine the sugar, cherry juice and salt. Bring to a boil.
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4.
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.
Nutrition Facts
1/2 cup pudding with 2 tablespoons topping: 226 calories, 5g fat (3g saturated fat), 58mg cholesterol, 156mg sodium, 39g carbohydrate (22g sugars, 0 fiber), 5g protein.
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