Be the first to Dried cherries take the place of raisins in this brown sugar sweetened rice pudding. This updated dessert begins with raw rice, so it will take more time to cook than one using pre-cooked rice.
Prep Time: 15 minutes
Cook Time: 2 hours, 30 minutes
Ingredients:
- 1-3/4 cups water
- 1/4 cup lemon juice
- 1 cup dried cherries
- 1/2 cup uncooked rice
- 4 cups milk
- 2/3 cup light brown sugar
- 1/2 teaspoon salt
- Rind of 1/2 lemon, finely chopped
- 1/4 teaspoon ground cinnamon
Preparation:
Preheat the oven to 325 degrees F. Butter a 1-1/2 quart baking dish.
In a saucepan, heat the water and lemon juice to boiling. Remove from the heat and drop in the dried cherries. Let them sit for 3 minutes to absorb the liquid and plump up.
Combine the rice, milk, sugar, and salt. Bake in the prepared baking dish for 1 hour, stirring often so the rice doesn't settle to the bottom. Stir in the lemon rind, cinnamon, and cherries.
Return the dish to the oven and bake 1-1/2 hours more, or until the milk has been absorbed.
Yield: 6 servings
Recipe Source: The Hole In The Wall Gang Cookbook by Paul Newman and A.E. Hotchner (Fireside)
Reprinted with permission.
In a saucepan, heat the water and lemon juice to boiling. Remove from the heat and drop in the dried cherries. Let them sit for 3 minutes to absorb the liquid and plump up.
Combine the rice, milk, sugar, and salt. Bake in the prepared baking dish for 1 hour, stirring often so the rice doesn't settle to the bottom. Stir in the lemon rind, cinnamon, and cherries.
Return the dish to the oven and bake 1-1/2 hours more, or until the milk has been absorbed.
Yield: 6 servings
Recipe Source: The Hole In The Wall Gang Cookbook by Paul Newman and A.E. Hotchner (Fireside)
Reprinted with permission.
