Thursday, August 25, 2005

Vanilla Ginger Rice Pudding with Dried Cherries

Vanilla Ginger Rice Pudding with Dried Cherries
Inspired by Good Housekeeping Cookbook

Prep time: 20 minutes
Cooking time: 90 minutes
Chill time: at least 6 hours or overnight
Serves 12 ( I know it's a lot but it does keep well and I'm mathematically challenged and couldn't figure out how to halve 3/4 cup of rice)

½ vanilla bean or 1 tbsp vanilla extract
6 cups milk
¾ cups sugar (splenda for dieters)
¾ cup Arborio rice (other short grain would do)
½ cup dried cherries
½ cup crystallized ginger, coarsely chopped
¾ cup lite cool whip (or whipped cream if you’re not dieting)

1. Cut the vanilla been lengthwise in half and scrape out the seeds. Reserve

2. In a large heavy saucepan, combine milk, sugar/splenda, and vanilla seeds and pod. Heat to boiling over medium high heat, stirring occasionally. (Note: if you’re using vanilla extract add it once the rice has cooked.

3. Add the rice and return to a boil. Reduce the heat, cover and simmer, stirring occasionally until the mixture is very creamy and has thickened slightly. This takes about 90 minutes.

4. Pour the rice mixture into a large bowl, remove the vanilla pods if you are using them, if not add the vanilla extract now. Stir in the cherries and the ginger and cool slightly.

5. Cover with plastic wrap and refrigerate for at least 6 hours or overnight.

6. Before serving, gently fold in the whipped cream/cool whip.

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Bruce Anderson said...

Half of 3/4c is 3/8c.

The recipe sounds great! I'm going to have a go at it tonight or tomorrow. Thanks!

Ruth said...

Bruce - lol!!! Thanks for the conversion....enjoy the rice pudding and thanks for dropping by.