Cinnamon Rice Pudding with Dried-Cherry Sauce

Ingredients

• 0.3 teaspoon almond extract 
• 0.5 teaspoon almond extract 
• 1 cup cherries dried
• 1 stick cinnamon (3-inch)
• 1 teaspoon cornstarch 
• 1 teaspoon ground cinnamon 
• 1.5 cups jasmine rice uncooked
• 1 teaspoon kosher salt 
• 3 cups milk 2% reduced-fat
• 0.5 cup sugar 
• 2 tablespoons sugar 
• 0.5 teaspoon vanilla extract 
• 1 teaspoon vanilla extract 
• 1 tablespoon water 
• 1.5 cups water 
• 6 cups water 

Equipment

• frying pan
• sauce pan

Directions

1. To prepare pudding, combine first 4 ingredients in a large, heavy saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes or until rice is tender.
2. Drain.
3. Return rice and cinnamon stick to pan; stir in milk, 1/2 cup sugar, and ground cinnamon. Bring to a simmer over medium heat, stirring constantly. Reduce heat to medium-low; cook 30 minutes or until thick, stirring frequently. Discard cinnamon stick.
4. Remove from heat; stir in 1 teaspoon vanilla and 1/2 teaspoon almond extract.
5. To prepare sauce, combine cherries and 1 1/2 cups water in a medium saucepan; bring to a boil. Reduce heat, and simmer 20 minutes. Stir in 2 tablespoons sugar; cook 5 minutes.
6. Combine 1 tablespoon water and cornstarch.
7. Add to cherry mixture; bring to a boil. Cook 1 minute or until slightly thick, stirring constantly.
8. Remove from heat; stir in 1/2 teaspoon vanilla and 1/4 teaspoon almond extract.
9. Serve pudding with sauce.