Rice Pudding with Cherries and Almonds

Updated June 16, 2016

Chef

Cookbook

125 Best Vegetarian Slow Cooker Recipes

Published by Robert Rose

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This image courtesy of Mark T. Shapiro

This family favorite is delicious enough to serve at an elegant dinner party. Spoon into crystal goblets and serve warm or cold.

Long-grain white rice can be successfully used in this recipe, but the pudding will not be as creamy as one made with Arborio rice.

Use 1 cup (250 mL) fresh pitted cherries in place of the dried cherries, if desired. Or substitute an equal quantity of dried cranberries, instead.

For a richer pudding, use half milk and half cream.

Serves6

Cooking Methodslow cooking

CostInexpensive

Easy

Total Timeunder 4 hours

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursedessert

Dietary Considerationpeanut free

Equipmentcrock pot

Mealdinner, lunch

Moodblue

Taste and Texturecreamy, fruity, nutty, rich

Type of Dishdessert

Ingredients

¾ cup (175 ml) granulated sugar
½ cup (125 ml) Arborio rice (see Notes)
¼ cup (50 ml) dried cherries (see Notes)
2 tbsp (25 ml) ground almonds
1 tsp (5 ml) grated lemon zest
Pinch salt
4 cups (1 L) milk (see Notes)
2 eggs
1 tsp (5 ml) almond extract
Toasted sliced almonds (optional)
Whipped cream (optional)
Lightly greased slow cooker stoneware

Instructions

In prepared slow cooker stoneware, mix together sugar, rice, cherries, almonds, lemon zest and salt. Whisk together milk, eggs and almond extract, and stir into rice mixture. Cover and cook on High for 4 hours, until rice is tender and pudding is set. Serve warm, garnished with toasted almonds and whipped cream, if desired.

2004 Judith Finlayson

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