Arborio Rice Pudding with Sweet Cherries

Rich, creamy and satisfying, this pudding is almost fat free. Served warm,
it is comfort food at it's finest. The plump rice kernels and raisins with
the aroma of cinnamon and orange always make me feel cozy on rainy winter
days. If you don't have Arborio rice, you can substitute Japanese short
grain rice it won't be quite as creamy and rich, but it will work.
Serves 4

7 Tablespoons Arborio rice
6 cups 2% milk
1/2 teaspoons salt
1/3 cup sugar
1/4 cup chopped dried cherries
1/2 teaspoons vanilla
1/2 teaspoons cinnamon
2 teaspoons orange zest

Preheat oven to 350. Stir the rice, milk, sugar, and salt together and
pour into a glass or ceramic 8 cup baking dish. Bake in the center of the
oven for 2 1/2 hours, stirring gently every half hour or so to keep the
rice from sticking to the bottom and clumping. Stir in the vanilla,
cherries, zest, and cinnamon and bake 1/2 hour longer. The rice should be
fully cooked and there will be a light brown crust on top Remove from the
oven and cool at least 1/2 hour before serving. The pudding is wonderful
warm or cold, but if you refrigerate the leftovers, press plastic wrap to
the surface to keep it from drying out.

source:http://www.ontherail.com/site/recipes/ricepudd.asp

--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/