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Rice pudding is one of these frugal dessert secret weapon the whole family will always love. Not only it is delicious, but it’s also the perfect way to quickly whip up a dessert right out the pantry. This cherry rice pudding is very creamy, with a strong vanilla flavor. It’s a pure bliss when served warm, but you can experiment it well chilled after 1 hour in the refrigerator. For this recipe, we recommend using Amarena cherries, they are a small sour dark colored cherry, usually bottled in grappa or brandy and packed in cherry syrup, commonly used to top desserts. You can substitute them with regular cherries in syrup, which are milder in taste.
Ingredients list for the Cherry Rice Pudding
Yield: 4 servings
- 1 cup (200g) arborio rice
- 3 1/3 cup (80cl) of milk
- 1 vanilla pod
- 1/3 cup (60g) brown sugar
- 12 Amarena cherries or cherries in syrup
Directions
1. Dump milk, rice, sugar and scraped vanilla bean into a sauce pan and mix together over medium low heat.
2. Bring to a soft boil and stir constantly (to prevent burning) until the rice is cooked and tender (about 10-15 minutes). The consistency should be very creamy.
3. Fill ramekins with the rice pudding. Allow to cool slightly before serving. If you plan to serve it cold, put in the refrigerator for 1 hour.
4. Put three cherries (or more …) on top of each ramekins and pour some cherry juice over.
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