Brown Sugar Rice Pudding Recipe
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Brown Sugar Rice Pudding

1-3/4 cups water
1/4 cup lemon juice
1 cup dried cherries
1/2 cup uncooked rice
4 cups milk
2/3 cup light brown sugar
1/2 teaspoon salt
Rind of 1/2 lemon, finely chopped
1/4 teaspoon ground cinnamon

Preheat the oven to 325 degrees F. Butter a 1-1/2 quart baking dish. In a saucepan, heat the water and lemon juice to boiling.

Remove from the heat and drop in the dried cherries. Let them sit for 3 minutes to absorb the liquid and plump up.

Combine the rice, milk, sugar, and salt. Bake in the prepared baking dish for 1 hour, stirring often so the rice doesn't settle to the bottom.

Stir in the lemon rind, cinnamon, and cherries.

Return the dish to the oven and bake 1-1/2 hours more, or until the milk has been absorbed.

Yield: 6 servings



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