Serves 6 to 8
4 cups milk
2/3 cup uncooked arborio rice
Pinch of salt
3 egg yolks
1/3 cup sugar
2 teaspoons almond extract
1 teaspoon vanilla
1 (8 ounce) can dark cherries, drained, cut in half and juice discarded
Bring the milk, rice and salt to a boil in a 2 quart (2-1) nonstick saucepan set on medium-high heat. Reduce the heat to medium and keep at a slow boil for 10 minutes, stirring often.
In a medium bowl, mix the egg yolks, sugar, almond extract and vanilla, stirring to dissolve the sugar. With a glass measuring cup or ladle, remove about 1 cup of the milk/rice mixture from the pan and gradually whisk it into the egg mixture in the bowl. Slowly pour the egg mixture into the pan with the remining milk/rice mixture and stir until thoroughly mixed. Continue cooking over medium heat for 5 minutes, stirring constantly to prevent the pudding sticking to the bottom of the pan. The pudding should become thick and coat the back of a spoon. Stir in the cherries and pour the pudding into a large serving bowl or individual desert bowls.
If you wish to serve the pudding warm, let it cool at room temperature for 15-20 minutes and serve. To serve chilled, refrigerate for at least 2 hours or overnight, covered.
Cooking with Nick Stellino 2 — buy the cookbook
A celebrity chef before the term was used, Nick Stellino recently celebrated 20 years on public television. In addition to multiple cooking show series to his credit, he’s also authored 11 cookbooks and been seen on countless news and talk shows, such as Good Morning America, The Today Show, and The Oprah Winfrey Show. Born and raised in Palermo, Sicily, Nick moved to the USA as a teenager and after building a successful career as a stockbroker, left Wall Street for the restaurant business, starting as a dishwasher. After working his way up the ladder and apprenticing for many well-known chefs, Nick redirected his passion for cooking to TV and has never looked back.