CHERRY RICE PUDDING
Makes 6 servings.
3 cups cooked rice
3 cups skim milk
3/4 cup dried tart cherries
1/3 cup granulated sugar
1 egg, slightly beaten
1/4 cup maple syrup
1 teaspoon almond extract
Combine rice, milk, cherries and sugar in a 2- to 3- quart saucepan; mix well.
Cook over medium heat, stirring occasionally, 10 to 12 minutes, or until mixture thickens.
Beat egg in a small bowl.
Gradually stir one-quarter of the hot pudding mixture into the egg.
Return egg mixture to saucepan; cook, stirring constantly 1 to 2 minutes.
Remove from heat; stir in maple syrup and almond.
Serve pudding warm or chilled.
Recipe courtesy of the Cherry Marketing Institute - www.cherrymkt.org
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