Maraschino Cherry Rice Pudding
Maraschino Cherry Rice Pudding is a gluten free and lacto ovo vegetarian side dish. One portion of this dish contains around 5g of protein, 6g of fat, and a total of 196 calories. This recipe serves 9 and costs 38 cents per serving. This recipe is liked by 18 foodies and cooks. A mixture of almond extract, egg white, egg yolks, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Taste of Home. From preparation to the plate, this recipe takes about 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 20%, which is not so awesome. Users who liked this recipe also liked Maraschino Cherry Cupcakes, Apricot & Maraschino Cherry Preserves, and Maraschino Cherry Mini Loaves.
Servings: 9
Preparation duration: 30 minutes
Cooking duration: 15 minutes
Ingredients:
1/4 teaspoon almond extract
2 tablespoons butter
2 tablespoons maraschino cherry juice
3 cups cooked long grain rice
1/4 teaspoon cream of tartar
1 egg white
2 egg yolks, lightly beaten
Maraschino cherries, optional
3 cups 2% milk
1/4 teaspoon salt
1/3 cup sugar
1 teaspoon vanilla extract
Equipment:
sauce pan
frying pan
bowl
Cooking instruction summary:
Directions In a large heavy saucepan, combine the rice, milk, sugar, butter and salt. Bring to a boil over medium heat. Cook for 15 minutes or until thick and creamy, stirring occasionally. Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in cherries and vanilla. Cool for 15 minutes, stirring occasionally. Transfer to dessert dishes. Cover and refrigerate for 1 hour. In a small heavy saucepan, combine the sugar, cherry juice and salt. Bring to a boil. Meanwhile, beat egg white and cream of tartar in a large heat-proof bowl until stiff peaks form. With mixer running on high speed, carefully add hot syrup in a slow steady stream. Continue beating until soft peaks form. Stir in extract. Dollop over pudding. Garnish with cherries if desired. Yield: 9 servings. Originally published as Maraschino Cherry Rice Pudding in Taste of Home Christmas Annual Nutritional Facts 1/2 cup pudding with 2 tablespoons topping equals 226 calories, 5 g fat (3 g saturated fat), 58 mg cholesterol, 156 mg sodium, 39 g carbohydrate, trace fiber, 5 g protein. Print Add to Recipe Box Email a Friend
Step by step:
1. In a large heavy saucepan, combine the rice, milk, sugar, butter and salt. Bring to a boil over medium heat. Cook for 15 minutes or until thick and creamy, stirring occasionally.
2. Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly.
3. Bring to a gentle boil; cook and stir 2 minutes longer.
4. Remove from the heat. Stir in cherries and vanilla. Cool for 15 minutes, stirring occasionally.
5. Transfer to dessert dishes. Cover and refrigerate for 1 hour.
6. In a small heavy saucepan, combine the sugar, cherry juice and salt. Bring to a boil.
7. Meanwhile, beat egg white and cream of tartar in a large heat-proof bowl until stiff peaks form. With mixer running on high speed, carefully add hot syrup in a slow steady stream. Continue beating until soft peaks form. Stir in extract. Dollop over pudding.
8. Garnish with cherries if desired.
Nutrition Information:
covered percent of daily need
