Recipe: Cherry-Almond Rice Pudding

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.


Florio Targa Riserva 1840 Marsala Superiore Riserva Semisecco


Cooking with Nick Stellino 2buy the cookbook

2 thoughts on “Recipe: Cherry-Almond Rice Pudding

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