Rice pudding is a classic, comforting Southern dessert. We make our version extra special by adding dried cherries and orange zest. You could easily substitute any other dried fruit for the cherries; cut larger fruit into pieces the size of dried cherries.
1 cup uncooked long grain white rice
1 1/2 cups milk
1 1/2 cups water
1/2 teaspoon salt
1 14-ounce can sweetened condensed milk
2/3 cup dried cherries
2 tablespoons heavy cream
2 teaspoons vanilla
1/2 teaspoon finely grated orange zest
Put the rice in the top of a double boiler set over simmering water. Add the milk, water, and salt. Cover and cook about 30 minutes or until the rice is tender.
Stir in the condensed milk, cherries, and cream. Cook over simmering water about 20 minutes or until the pudding thickens slightly, stirring frequently.
Remove from heat and stir in the vanilla and orange zest. Spoon pudding into individual bowls and sprinkle with nutmeg. Serve warm.
Servings: 6 to 8
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