Rice Pudding with Cherry Sauce

Ingredients

• ¾ cup arborio rice
• 4 cups whole milk
• ½ cup sugar
• 1 teaspoon vanilla extract
• 2 cups frozen cherries
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch
• 2 tablespoons water

Instructions

1. 1

   In a medium saucepan, combine the 0.75 cup arborio rice, 4 cups whole milk, and 0.25 cup of the sugar. Bring to a simmer over medium heat, stirring often, until the rice is tender and the mixture is thick and creamy, about 25 minutes.

2. 2

   Stir the 1 teaspoon vanilla extract into the pudding. Remove from heat and set aside to cool slightly while you make the sauce.

3. 3

   In a small saucepan, combine the 2 cups frozen cherries, remaining 0.25 cup sugar, and 1 tablespoon lemon juice. Cook over medium heat until the cherries release their juices and the mixture is bubbling, about 5 minutes.

4. 4

   In a small bowl, whisk the 1 tablespoon cornstarch with 2 tablespoons water until smooth. Stir this slurry into the cherry mixture and cook, stirring, until the sauce thickens and turns glossy, about 2 minutes.

5. 5

   Spoon the warm rice pudding into bowls and top with the cherry sauce. Serve immediately, or chill for a cold dessert.

Tools you’ll need

• medium saucepan
• small saucepan
• small bowl
• wooden spoon
• whisk

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