Cherry Rice Dessert Recipe

5 1 2
Cherry Rice Dessert Recipe
Cherry Rice Dessert Recipe photo by Taste of Home
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Cherry Rice Dessert Recipe

Read Reviews
5 1 2
Publisher Photo
I cook with rice at least four times a week. This special rice pudding is a terrific example of a sweet rice.—Naomi Jackson, McCrory, Arkansas
MAKES:
16-20 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
16-20 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 3 cups cooked long grain rice
  • 1/2 cup chopped pecans
  • 1 package (8 ounces) cream cheese, softened, divided
  • 1 can (21 ounces) cherry or strawberry pie filling
  • 1 cup confectioners' sugar
  • 1 carton (12 ounces) frozen whipped topping, thawed, divided
  • 1-1/2 cups cold milk
  • 1/2 teaspoon coconut extract
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1 cup sweetened shredded coconut, toasted

Directions

In a large bowl, combine the rice, pecans and a third of the cream cheese. Spread into a greased 13x9-in. dish. Refrigerate for 30 minutes; spread with pie filling. Refrigerate for 15 minutes.
In a bowl, combine confectioners' sugar and remaining cream cheese. Fold in half of whipped topping; spread over pie filling. Refrigerate for 30 minutes.
In a bowl, whisk the milk, extract and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Pour over top; refrigerate for 30 minutes. Spread with the remaining whipped topping; sprinkle with coconut. Yield: 16-20 servings.
Originally published as Cherry Rice Dessert in Taste of Home December/January 1998, p45

Nutritional Facts

1 serving (1 piece) equals 250 calories, 12 g fat (8 g saturated fat), 15 mg cholesterol, 110 mg sodium, 33 g carbohydrate, 1 g fiber, 3 g protein.

  • 3 cups cooked long grain rice
  • 1/2 cup chopped pecans
  • 1 package (8 ounces) cream cheese, softened, divided
  • 1 can (21 ounces) cherry or strawberry pie filling
  • 1 cup confectioners' sugar
  • 1 carton (12 ounces) frozen whipped topping, thawed, divided
  • 1-1/2 cups cold milk
  • 1/2 teaspoon coconut extract
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1 cup sweetened shredded coconut, toasted
  1. In a large bowl, combine the rice, pecans and a third of the cream cheese. Spread into a greased 13x9-in. dish. Refrigerate for 30 minutes; spread with pie filling. Refrigerate for 15 minutes.
  2. In a bowl, combine confectioners' sugar and remaining cream cheese. Fold in half of whipped topping; spread over pie filling. Refrigerate for 30 minutes.
  3. In a bowl, whisk the milk, extract and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Pour over top; refrigerate for 30 minutes. Spread with the remaining whipped topping; sprinkle with coconut. Yield: 16-20 servings.
Originally published as Cherry Rice Dessert in Taste of Home December/January 1998, p45

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MY REVIEW
Nellstrum User ID: 1088590 49734
Reviewed Oct. 2, 2012

"I made this for a family dinner and it was a hit. the rice is a surprising and delightful twist. Not a fan of flaked coconut, so skipped it. Used raspberry pie filling. So good and light."

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