Creamy Rice Pudding with Brandied Cherry Sauce

Vegetarian
Gluten Free
Health score
3%
Creamy Rice Pudding with Brandied Cherry Sauce
260 min.
8
361kcal

Suggestions


Indulge in the delightful experience of our Creamy Rice Pudding with Brandied Cherry Sauce, a dessert that perfectly marries comfort and elegance. This vegetarian and gluten-free treat is not just a dish; it's a celebration of flavors and textures that will transport you to a cozy kitchen filled with warmth and nostalgia.

Imagine the rich, creamy rice pudding, lovingly simmered to perfection, offering a luscious base that melts in your mouth. The addition of whipped cream and vanilla elevates this classic dessert, making it irresistibly smooth and decadent. But the real star of the show is the brandied cherry sauce, a vibrant and tangy complement that adds a burst of color and flavor. The tartness of the cherries, combined with the warmth of brandy, creates a harmonious balance that will leave your taste buds dancing.

Perfect for gatherings or a quiet evening at home, this dessert serves eight, making it ideal for sharing with family and friends. With a preparation time of just over four hours, including chilling, you can easily plan ahead for your next special occasion. Each serving is a delightful 361 calories, allowing you to indulge without guilt. Treat yourself and your loved ones to this exquisite dessert that promises to be a memorable ending to any meal.

Ingredients

  • 1.5 cups cherries unsweetened red frozen (from 1-lb bag)
  • tablespoon cornstarch 
  •  eggs beaten
  • cups milk 
  • 0.3 cup orange juice 
  • tablespoons orange juice 
  • 0.8 cup rice long-grain uncooked
  • 0.3 teaspoon salt 
  • 0.3 cup sugar 
  • 0.5 cup sugar 
  • teaspoon vanilla 
  • cup whipping cream (heavy)

Equipment

  • bowl
  • sauce pan
  • hand mixer

Directions

  1. In 2-quart saucepan, heat milk, rice, 1/3 cup sugar and the salt to boiling over medium-high heat. Reduce heat to medium-low. Simmer uncovered 40 to 45 minutes, stirring frequently, until rice is tender and mixture is thickened.
  2. Stir a small amount of the hot rice mixture into eggs, then stir eggs back into mixture in saucepan. Continue cooking over medium heat about 3 minutes, stirring constantly, until heated through. Cool 45 minutes, stirring occasionally.
  3. In chilled large serving bowl, beat whipping cream and vanilla with electric mixer on high speed until thickened. Fold in cooled rice mixture. Cover and refrigerate at least 3 hours until well chilled.
  4. In 1-quart saucepan, mix 1/2 cup sugar and the cornstarch. Stir in orange juice and frozen cherries.
  5. Heat over medium-high heat, stirring frequently, until mixture boils and thickens slightly. Stir in brandy.
  6. Serve sauce warm or chilled with pudding.

Nutrition Facts

Calories361kcal
Protein8.58%
Fat39.3%
Carbs52.12%

Properties

Glycemic Index
45.67
Glycemic Load
26.48
Inflammation Score
-5
Nutrition Score
8.60304339554%

Flavonoids

Cyanidin
7.82mg
Pelargonidin
0.07mg
Peonidin
0.39mg
Catechin
1.13mg
Epigallocatechin
0.09mg
Epicatechin
1.29mg
Epicatechin 3-gallate
0.01mg
Eriodictyol
0.02mg
Hesperetin
1.43mg
Naringenin
0.26mg
Isorhamnetin
0.01mg
Kaempferol
0.06mg
Myricetin
0.02mg
Quercetin
0.62mg

Nutrients percent of daily need

Calories:360.54kcal
18.03%
Fat:15.95g
24.53%
Saturated Fat:9.5g
59.38%
Carbohydrates:47.6g
15.87%
Net Carbohydrates:46.8g
17.02%
Sugar:31.97g
35.53%
Cholesterol:89.18mg
29.73%
Sodium:144.01mg
6.26%
Alcohol:0.17g
100%
Alcohol %:0.09%
100%
Protein:7.83g
15.66%
Phosphorus:189.83mg
18.98%
Calcium:185.72mg
18.57%
Vitamin B2:0.3mg
17.63%
Vitamin A:734.92IU
14.7%
Vitamin D:2.04µg
13.59%
Vitamin B12:0.8µg
13.41%
Selenium:9.37µg
13.39%
Manganese:0.22mg
10.97%
Vitamin C:7.99mg
9.68%
Vitamin B5:0.95mg
9.5%
Potassium:329.03mg
9.4%
Vitamin B6:0.15mg
7.48%
Vitamin B1:0.11mg
7.24%
Magnesium:26.64mg
6.66%
Zinc:0.93mg
6.2%
Copper:0.07mg
3.69%
Vitamin E:0.49mg
3.28%
Fiber:0.8g
3.21%
Folate:12.38µg
3.1%
Iron:0.49mg
2.75%
Vitamin B3:0.52mg
2.61%
Vitamin K:1.92µg
1.83%