Cherry Almond Rice Pudding

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This is from my eat well stay well cookbook. I haven’t tried it yet, but it looks like a great way to use up leftover rice. Dried cranberries or blueberries can be used in place of the cherries. 4 servings.

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Steps

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Cook the rice until tender.

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Add the evaporated milk , brown sugar and orange zest.

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Cover and cook for 10 minutes.

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Uncover and cook , stirring frequently , for 10 minutes or until the rice is very creamy and most of the liquid has been absorbed.

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Stir in the milk , vanilla and almond extracts and remove from heat.

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Cool to room temperature , stir in the cherries and almonds and refrigerate for 2 hours or until chilled.

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Ingredients

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rice, salt, evaporated skim milk, brown sugar, orange zest, milk, vanilla extract, almond extract, dried cherries, slivered almonds