Cherry-Cardamom Rice Pudding
Published February 6, 1993
- Total Time
- 50 minutes
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Ingredients
⅓ cup long-grain rice
¼ cup sugar
½ teaspoon ground cardamom
2 cups skim milk
½ cup dried cherries
½ cup heavy cream, whipped
Nutritional analysis per serving (2 servings)
96 grams carbs; 72 milligrams cholesterol; 633 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 14 grams saturated fat; 22 grams fat; 1 gram trans fat; 2 grams fiber; 152 milligrams sodium; 13 grams protein; 66 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the rice, sugar, cardamom, milk and one-third cup of the cherries in a heavy saucepan. Bring to a boil, lower heat to a gentle simmer and cook, covered, stirring from time to time, until the rice is very tender, about 40 minutes.
- Step 2
Divide the mixture in half and pack into two one-cup heart-shaped molds and refrigerate until well chilled, at least four hours, then unmold. Alternatively, the mixture can be refrigerated in a small bowl and, once it has been chilled, shaped into two hearts by hand.
- Step 3
Finally chop the remaining cherries and fold them into the whipped cream. Frost the two heart-shaped puddings with whipped cream and serve.
Private Notes