Cherries and Cream Rice Pudding Recipe

In a saucepan, bring half-and-half, white granulated sugar, and salt to a boil. Add rice and stir until combined. Bring back to a boil, reduce heat, cover, and simmer for 1 hour and 15 minutes until thick and creamy.

Remove from heat, stir in vanilla extract and dried cherries. Let cool to room temperature. Cover and chill at least 4 hours.

Pour whipping cream into a large bowl. With an electric mixer on high speed, whip the cream until noticeably thickened. Add confectioners' sugar and continue beating about 2 minutes.

Fold half of the sweetened whipped cream into the rice pudding. Use the remaining whipped cream as a topping for the pudding.

Note: If you must, you may substitute milk for the half-and-half, but the pudding will not be as rich and creamy. Try experimenting with other dried fruits such as raisins, currants, cranberries, blueberries, or a mixture of dried fruits.

Yield: 4 to 6 servings