From Sandi's Recipe File - Cherry Almond Rice Pudding

Presents

"Cherry Almond Rice Pudding"

Recipe Source:
April 2000 Issue
Reader's Digest

Serving Size: Makes 4 servings

Amount Ingredient

1 cup rice

1/2 teaspoon salt

12 ounce can evaporated skimmed milk

1/3 cup packed light brown sugar

1/2 teaspoon grated orange zest

1/2 cup low fat (1%) milk

1/2 teaspoon vanilla extract

1/8 teaspoon almond extract

1/2 cup dried cherries, sweetened dried cranberries or raisins

1/4 cup slivered almonds, toasted

Preparation Instructions:

In a medium saucepan, bring 2 1/4 cups of water to a boil. Add the rice and salt, reduce to a simmer, cover, and cook for 17 minutes or until the rice is tender.
Add the evaporated milk, brown sugar, and orange zest; cover and cook for 10 minutes. Uncover and cook, stirring frequently, for 10 minutes or until the rice is very creamy and most of the liquid has been absorbed.
Stir in the milk, vanilla, and almond extract, and remove from the heat. Cool to room temperature, stir in the cherries and almonds, and refrigerate for 2 hours or until chilled. Serves 4.

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