This recipe appears in:Bake the Book: White Chocolate Rice Pudding with Dried Cherry Sauce
It's always a treat when you can combine tart and sweet elements in one dessert. This rice pudding from Southern Living: Classic Southern Desserts does just that. Creamy rice pudding and sweet white chocolate blend well with a citrusy cherry sauce.
Reprinted with permission from Copyright © 2012. Published by Oxmoor House. Available wherever books are sold. All rights reserved.
- For the Pudding
- 1 1/2 cups hot water
- 3/4 cup medium-grain rice
- 1 vanilla bean, split lengthwise
- 1/2 cup sugar
- 4 cups half-and-half
- 1/4 teaspoon salt
- 3/4 cup white chocolate morsels
- For the Dried Cherry Sauce
- 1/2 cup sliced almonds, toasted
- 1/2 cup dried cherries or cranberries
- 2 cups Merlot
- 3/4 cup sugar
- 1 teaspoon orange zest
- 1 teaspoon grated fresh ginger
White Chocolate Rice Pudding: Combine water and rice in a large saucepan. Bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and rice is tender.
Scrape seeds from vanilla bean into pan. Stir seeds, pod, sugar, half-and-half, and salt into rice. Cook over medium-low heat 30 minutes, stirring often. Remove vanilla bean pod. Add white chocolate morsels, stirring until melted. Let cool 5 minutes.
Spoon rice pudding into 8 individual serving dishes. If not serving immediately, cover and chill. When ready to serve, top with Dried Cherry Sauce, and sprinkle with almonds.
Dried Cherry Sauce: Combine all ingredients in a medium saucepan. Bring to a boil; reduce heat, and cook, uncovered, 27 minutes or until sauce coats a spon and is reduced to 1 cup, stirring occasionally. Cool completely.