Creamy Vanilla Rice Pudding with Dried Cherries
Variation: Stir in 4 ounces chopped dark sweet chocolate to melt before whisking in the egg and cream. Omit the sugar.
Cooking Instructions:
- 2 cups cooked Lundberg Original Plain Roasted Brown Rice Couscous
- 2 cups whole milk
- 1/4 cup honey
- 1/4 cup granulated sugar
- 1/2 cup whipping cream (more for garnish)
- 1 large egg
- 1 teaspoon vanilla extract
- 1/3 cup dried cherries, chopped (or dried blueberries, cranberries)
- Sliced almonds
Stir together milk, sugar and honey, and cooked Roasted Rice Couscous in a 3 quart saucepan; cook and stir over medium heat until boiling. Reduce heat to medium-low and continue cooking, for about 15 minutes, stirring often until thickened.
Whisk together the egg and cream until well blended. Stir in a small amount of the rice/milk mixture and then transfer back to the saucepan. Stir well and cook until the mixture comes to a boil. Turn off heat and stir in vanilla and dried cherries.
Serve warm or cold with a garnish of whipped cream and sliced almonds. To chill rice pudding, pour into a container and press top with plastic wrap to prevent a skin from forming on the surface.
Serves 4 to 6