Cherry Almond Rice Pudding

1. 1

   Cook the rice until tender.

2. 2

   Add the evaporated milk, brown sugar and orange zest; cover and cook for 10 minutes.

3. 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. 4

   Stir in the milk, vanilla and almond extracts and remove from heat.

5. 5

   Cool to room temperature, stir in the cherries and almonds and refrigerate for 2 hours or until chilled.

* Per serving · 4 servings · Values may vary.

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