Dried Cherry Rice Pudding

1. 1

   Combine the milk, vanilla, and cinnamon in a heavy pot.

2. 2

   Slowly bring the mixture just to the boil over medium heat, being careful not to scorch the milk.

3. 3

   Reduce the heat to low, add the rice, and cook at a low simmer for 1 hour, uncovered and stirring occasionally, or until the rice is thoroughly cooked and creamy.

4. 4

   Remove from the heat.

5. 5

   Stir in the cherries and the sugar and cool as quickly as possible.

6. 6

   Refrigerate until completely cold.

7. 7

   Whip the heavy cream into stiff peaks with an electric mixer.

8. 8

   Using a spatula, fold the cream into the chilled pudding, spoon into pudding cups, and serve immediately or refrigerate until needed.

No additional tips available.