Rice pudding with cherries
Votes: 1
Time: 15 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 351, total fat 10 G., saturated fats 6 G., proteins 8 G., carbohydrates 57 G., fiber 2 G., cholesterol 12 mg, sodium 140 mg, sugar 31 G.
Calories 351, total fat 10 G., saturated fats 6 G., proteins 8 G., carbohydrates 57 G., fiber 2 G., cholesterol 12 mg, sodium 140 mg, sugar 31 G.
Leftover cooked white rice can be used to make a delicious dessert pudding. The rice is re-cooked in milk with vanilla extract until it turns into a creamy porridge, then immediately mixed with crumbled white chocolate, which infuses the dessert with sweetness and a stunning texture. Serve the pudding with cherries. Their slight tartness and rich aroma complement the creamy vanilla pudding. Prepare it just before serving.
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Recipe:
Combine 2 cups cooked rice, 1 2/3 cups 1% milk, 0.5 teaspoon vanilla extract, and a pinch of salt in a saucepan and bring to a boil over medium heat. Cook, stirring, until creamy, 6-8 minutes. Remove from heat, stir in 3/4 cup white chocolate, and let steep for a few minutes. Serve with 1/2 cup cherries.
Recipes with similar ingredients: rice, white chocolate, milk, cherry
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