So I have something for you that will warm you to your toes today! This creamy dessert is so amazing you won't want to put your bowl down. I made this for my work Christmas Party yesterday and the bowl was quite clean by the time it was over. Many asked for the recipe, so I figured this made this recipe Blog Worthy for today! This is definitely a "make ahead" recipe. I suggest that you start it the evening or day before you will need it.
Cherries and Cream Rice Pudding
6 cups whole milk
3/4 cup Arborio rice
3/4 cup sugar
1/2 cup dried cherries (you can use more if you like a lot of fruit)
1/3 cup brandy
1 tsp vanilla
1/4 tsp salt
2 cups heavy cream
In a bowl, put cherries and brandy together and sit aside to let fruit macerate. In a 6 quart sauce pan, heat milk and sugar over medium heat stirring until sugar is completely dissolved. Stir in rice and heat until boiling. Reduce heat to a simmer and cover for an hour. Stir occasionally until creamy and slightly thickened. Pour finished pudding into a bowl, add vanilla, salt and cherries in brandy. No need to drain the brandy off the cherries. Cool for about 15 minutes then cover and refrigerate for at least 6 hours. This will allow flavors to incorporate.
Two hours before serving, whip heavy cream until stiff peaks form. Fold into pudding and return to the refrigerator until ready to serve.
Some options: top with chopped toasted pecans or pistachios to give this pudding a little crunch.