Cherry-Cardamom Rice Pudding
- Total Time
- 50 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:2 servings
- ⅓cup long-grain rice
- ¼cup sugar
- ½teaspoon ground cardamom
- 2cups skim milk
- ½cup dried cherries
- ½cup heavy cream, whipped
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)
633 calories; 22 grams fat; 14 grams saturated fat; 1 gram trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 96 grams carbohydrates; 2 grams dietary fiber; 66 grams sugars; 13 grams protein; 152 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Place the rice, sugar, cardamom, milk and one-third cup of the cherries in a heavy saucepan. Bring to a boil, lower heat to a gentle simmer and cook, covered, stirring from time to time, until the rice is very tender, about 40 minutes.
- Step 2
Divide the mixture in half and pack into two one-cup heart-shaped molds and refrigerate until well chilled, at least four hours, then unmold. Alternatively, the mixture can be refrigerated in a small bowl and, once it has been chilled, shaped into two hearts by hand.
- Step 3
Finally chop the remaining cherries and fold them into the whipped cream. Frost the two heart-shaped puddings with whipped cream and serve.
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