Dried Cherry and Raisin Rice Pudding

Total Time:
1 hr 21 min
Prep:
20 min
Inactive:
1 min
Cook:
1 hr

Yield:
6 servings
Level:
Intermediate

Ingredients
  • 1 cup water
  • 1/4 teaspoon salt, plus a pinch
  • 1/2 cup long-grain white rice
  • 3 cups 1 percent fat milk
  • 1/3 cup sugar
  • 1 large egg
  • 2 large egg whites
  • 1 teaspoon vanilla
  • 1/8 teaspoon ground cardamom
  • 1/3 cup golden raisins
  • 1/3 cup dried tart cherries
Directions
  • Bring water with salt to a boil in a 2-quart heavy saucepan and stir in rice. Cover pan and reduce heat to low, then cook until water is absorbed, about 15 minutes. Stir in milk and sugar and cook over very low heat, covered, until mixture resembles a thick soup, 50 minutes to 1 hour.

  • Whisk together egg, egg whites, vanilla, cardamom, and a pinch of salt. Whisk about 1 cup hot rice mixture into egg mixture, then stir mixture into remaining rice. Cook over low heat (do not let boil), whisking constantly, until an instant-read thermometer registers 170 degrees F and thick, 1 to 2 minutes. Remove from heat and stir in raisins and cherries.

  • Transfer pudding to a 1-quart dish and chill, its surface covered with waxed paper, until cool but not cold, 1 to 2 hours.

  • Each serving contains about 192 calories and 2 grams fat.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    Not what you're looking for? Try:

    Rum Raisin Rice Pudding

    Recipe courtesy of Ina Garten