Sour Cherry Rice Pudding

Sour Cherry Rice Pudding
Servings: 4 Prep 5 mins Slow Cook 4 hrs 50 mins LOW Stand 10 mins Cool 30 mins


  • 3/4 cup arborio rice, rinsed and drained
  • 1 12 ounce can evaporated milk
  • 2/3 cup sugar
  • 1/2 cup milk
  • Pinch of salt
  • 1/2 cup cherry juice
  • 1 cup dried cherries
  • 1/8 teaspoon ground cinnamon
  • Pinch ground nutmeg

Make It

1. Combine 1 cup water, rice and evaporated milk in a 2- to 3-quart round slow cooker.

2. In a small saucepan, cook sugar and milk over medium-high heat for 1 minute or until bubbles appear around edges and sugar has dissolved. Stir into slow cooker with salt. Cover and cook on LOW for 41/2 hours.

3. While rice is cooking, bring cherry juice to a boil and pour over cherries in a small bowl; let stand 10 minutes. Drain, reserving juice.

4. Stir cherries, 3 tbsp of the warm juice, the cinnamon and nutmeg into slow cooker; cover and cook on LOW for 20 minutes more.

5. Turn off slow cooker and allow pudding to cool, partially covered, for 30 minutes.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 408, Fat, total (g): 1, chol. (mg): 7, sat. fat (g): 1, carb. (g): 87, fiber (g): 3, pro. (g): 11, sodium (mg): 202, Percent Daily Values are based on a 2,000 calorie diet.