Ingredients Jump to Instructions ↓

  1. 4 cups milk

  2. 2/3 cup uncooked arborio rice

  3. Pinch of salt

  4. 3 egg yolks

  5. 1/3 cup sugar

  6. 2 teaspoons almond extract

  7. 1 teaspoon vanilla

  8. 1 (8-ounce) can dark cherries, drained, cut in half and juice discarded

Instructions Jump to Ingredients ↑

  1. Bring the milk, rice and salt to a boil in a 2-quart nonstick saucepan set on medium-high heat. Reduce the heat to medium and keep at a slow boil for 10 minutes, stirring often.

  2. In a medium bowl, mix the egg yolks, sugar, almond extract and vanilla, stirring to dissolve the sugar. With a glass measuring cup or ladle, remove about 1 cup of the milk/rice mixture from the pan and gradually whisk it into the egg mixture in the bowl. Slowly pour the egg mixture into the pan with the remaining milk/rice mixture and stir until thoroughly mixed.

  3. Continue cooking over medium heat for 5 minutes, stirring constantly to prevent the pudding sticking to the bottom of the pan. The pudding should become thick and coat the back of a spoon. Stir in the cherries and pour the pudding into a large serving bowl or individual dessert bowls.


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