Maraschino Cherry Rice Pudding

Total Time

Prep: 30 min. + chilling Cook: 15 min.


9 servings

Updated: Jun. 27, 2023
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
Maraschino Cherry Rice Pudding Recipe photo by Taste of Home


  • 3 cups cooked long grain rice
  • 3 cups 2% milk
  • 1/3 cup sugar
  • 2 tablespoons butter
  • 1/4 teaspoon salt
  • 2 large egg yolks, lightly beaten
  • 1/2 cup chopped maraschino cherries
  • 1 teaspoon vanilla extract
  • 1/3 cup sugar
  • 2 tablespoons maraschino cherry juice
  • Dash salt
  • 1 large egg white
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon almond extract
  • Maraschino cherries, optional


  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.
  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.
  3. In a small heavy saucepan, combine the sugar, cherry juice and salt. Bring to a boil.
  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.