Rice Pudding with Cherry Sauce
Chelan Fresh Marketing
2 cups cold water
Preheat oven to 375°F.
1 cup Arborio rice
3 cups milk
¼ cup sugar
Bring the water to a boil in a medium-size heavy
ovenproof saucepan. Add rice, cover and simmer
for 20 minutes, or until the rice is nearly cooked.
Pinch of salt
½ teaspoon vanilla extract
½ teaspoon ground
Meanwhile, in a large bowl, whisk milk, sugar
and salt. Stir into the hot rice. Cover, place in the
oven and cook for 45 minutes.
¼ teaspoon ground nutmeg
Remove from the oven and stir in vanilla, cinnamon
and nutmeg. The pudding will be slightly liquidy,
but it will thicken as it cools.
1 cup Chelan Fresh
sweet cherries (fresh
or frozen), pitted
Prepare the sauce: In a small saucepan, combine
all ingredients and stir to blend. Heat to a simmer.
Remove from the heat.
1 12-ounce jar
Grated zest of 1 lemon
Divide the pudding among 8 bowls. Top with cherry
sauce. Serve warm or at room temperature.
Makes 8 servings.
Holiday Cherry Nut Snack Mix
¼ cup sugar
;⁄; cup butter or margarine
1 cup Corn Chex cereal
1 cup Rice Chex cereal
1 cup Wheat Chex cereal
1 cup Chocolate
¾ cup toasted
1 cup dried banana chips
½ cup dried cherries
In a small bowl, mix sugar and cinnamon.
In a large microwavable bowl, microwave butter,
uncovered, on high for about 40 seconds, or until
melted. Stir in cereals and almonds until evenly
coated. Microwave, uncovered, on high for
2 minutes, stirring after 1 minute.
Stir in the sugar mixture and banana chips until
evenly coated. Microwave, uncovered, on high
for 1 minute. Spread on paper towels to cool.
Place the mix in a serving bowl; stir in cherries.
Store in an airtight container. Makes 14 servings.
Note: Other dried nuts and fruits can be substituted
for the almonds, banana chips and cherries.
Nutritional information: Each ½-cup serving
has 190 calories, 2 g protein, 22 g carbohydrates,
10 g fat, 10 mg cholesterol, 2 g ;ber, 140 mg
sodium, 10 g sugar.