Sour Cherry Rice Pudding

Sour Cherry Rice PuddingA few years back, our friends Vicki and Rich made a yummy discovery: a store in New York City called Rice to Riches sold rice pudding.  Really excellent rice pudding.  Rich then noticed he could order it for delivery to Los Angeles.  One dinner party, they brought us a mouthwatering bucket of the good stuff.  Our next visit to NYC, we hit the store, too.  But I think Rich and Vicki stopped ordering the pudding, my guess is due to calories.  Vicki is a positive influence when it comes to dietary consciousness and Rich has been really focused on physical fitness.

I’ll make sure Vicki sees this post because she is a good cook and might want to make some occasionally.  I tore the recipe from a February 2008 Family Circle magazine in the dentist’s office (there, I admit it, I am one of those people).  The Crockpot recipe filled our home with a heady aroma of cinnamon.  Chilled, it was thick, and tart-sweet.  You can imagine how much cheaper this is than store-made and then shipped from New York.

The dried cherries were causing me financial concern as my store’s options were adding up to maybe $12 for one batch of pudding.  Then I spotted Sun-Maid Tart Cherries, less than $4.  Their website doesn’t show this item; it is either a brand new product, or discontinued.  I’ll keep watching the shelf to see if they disappear.  The timing of when to put the cherries in was confusing in the original recipe, so I clarified here.

Sour Cherry Rice Pudding

  • 1 cup water
  • 3/4 cup Arborio rice, rinsed and drained
  • 1 can (12 oz.) evaporated milk
  • 2/3 cup sugar
  • 1/2 cup milk
  • Pinch salt
  • 1/2 cup cherry juice
  • 1 cup dried cherries
  • 1/8 tsp. ground cinnamon
  • Pinch ground nutmeg

Combine water, rice and evaporated milk in a 2- to 3- quart Crockpot.  In a saucepan, mix together the sugar and milk; cook over medium-high heat for 1 minute or until bubbles appear around the edges and the sugar has dissolved.  Stir into Crockpot with salt.  Cover and cook on LOW for 4 1/2 hours.

Meanwhile, bring cherry juice to a boil and pour over cherries in a small bowl; let stand 10 minutes.  Drain, reserving the juice.

After cooking the rice 4 1/2 hours, stir in the cherries, 3 Tbsp. cherry juice, cinnamon and nutmeg.  Cover and cook on LOW for 20 minutes more, then turn the cooker off, slide the lid open so it is partially covered and allow to sit an additional 30 minutes.  Scoop into a bowl, cover and refrigerate.  (To clarify, the whole cooking and sitting amount of time is just under 5 1/2 hours).  Makes four servings.

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{ 1 comment… read it below or add one }

1 BethieofVA September 1, 2009 at 6:19 pm

Oh, another one that I have got to try!!

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