30-Minute Cherry Almond Rice Pudding
A creamy, comforting rice pudding infused with orange zest and enriched with evaporated milk for extra richness. Sweet-tart dried cherries and toasted almonds add delightful texture and flavor contrast to the vanilla-scented base. Perfect for dessert or a special breakfast, this pudding is served chilled and gets better as it sits, allowing the flavors to meld beautifully.
Ingredients
Instructions
- 1
Cook the rice until tender
- 2
Add the evaporated milk, brown sugar and orange zest, cover and cook for 10 minutes
- 3
Uncover and cook, stirring frequently, for 10 minutes or until the rice is very creamy and most of the liquid has been absorbed
- 4
Stir in the milk, vanilla and almond extracts and remove from heat
- 5
Cool to room temperature, stir in the cherries and almonds and refrigerate for 2 hours or until chilled
Tips
Toast the almonds in a dry skillet for 2-3 minutes until golden for maximum flavor and crunch.
The pudding will thicken more as it chills, so don't worry if it seems loose when warm.
Good to Know
Refrigerate covered for up to 3 days
Can be made 1 day ahead, flavors improve with time
Serve chilled in bowls or glasses
Common Mistakes
Don't skip the cooling step before refrigerating to avoid condensation
Substitutions
Nut-Free Alternatives
General Alternatives
richer result
FAQ
Can I use regular milk instead of evaporated milk?
Yes, but the pudding will be less rich and creamy. You may need to cook longer to achieve the same thickness.
What if I don't have almond extract?
You can omit it or substitute with additional vanilla extract. The almond flavor won't be as prominent but still delicious.
How long will this keep in the refrigerator?
The pudding will keep covered in the refrigerator for up to 3 days and actually improves in flavor as it sits.