Recipe - Dried Cherry Rice Pudding

3 cup Whole milk
1 teaspoon Vanilla extract
One fourth teaspoon Ground cinnamon
Three fourths cup Uncooked white rice
One half cup Dried cherries that have
been rehydrated in One fourth cup
warm brandy
One half cup Granulated sugar
1 cup Heavy cream

Combine the milk, vanilla, and cinnamon in a heavy pot. Slowly bring the
mixture just to the boil over medium heat, being careful not to scorch the
milk. Reduce the heat to low, add the rice, and coo k at a low simmer for 1
hour, uncovered and stirring occasionally, or until the rice is thoroughly
cooked and creamy. Remove from the heat. Stir in the cherries and the sugar
and cool as quickly as p ossible. Refrigerate until completely cold.

Whip the heavy cream into stiff peaks with an electric mixer. Using a
spatula, fold the cream into the chilled pudding, spoon into pudding cups,
and serve immediately or refrigerate until needed.

From external sources by fold the cream into the chilled pudding, spoon
into pudding cups, and serve on the fold, cream into the chilled pudding,
spoon into pudding cups, and serve

By "Master Harper Gaellon" gaellon@inch.com on Mar 15, 1997

Recipe by: Michael Lomonaco

Posted to EATL Digest by Bob & Carole Walberg walbergr@MB.SYMPATICO.CA
on Dec 1, 1997