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CHERRY RICE PUDDING

Makes 6 servings.

3 cups cooked rice
3 cups skim milk
3/4 cup dried tart cherries
1/3 cup granulated sugar
1 egg, slightly beaten
1/4 cup maple syrup
1 teaspoon almond extract

  
Combine rice, milk, cherries and sugar in a 2- to 3- quart saucepan; mix well.

Cook over medium heat, stirring occasionally, 10 to 12 minutes, or until mixture thickens.

Beat egg in a small bowl.

Gradually stir one-quarter of the hot pudding mixture into the egg.

Return egg mixture to saucepan; cook, stirring constantly 1 to 2 minutes.

Remove from heat; stir in maple syrup and almond.

Serve pudding warm or chilled.


Recipe courtesy of the Cherry Marketing Institute -  www.cherrymkt.org