- 5 s half-and-half cream (see note)
- 3/4 white granulated sugar
- 1/4 teaspoon salt
- 3/4 long grain white rice
- 1 tablespoon pure vanilla extract
- 1/2 dried cherries (see note)
- 1 heavy whipping cream, very cold
- 1/2 powdered sugar
In saucepan, bring half-and-half, white granulated sugar, and salt to boil. Add rice and stir until combined. Bring back to boil, reduce heat, cover, and simmer 1 hour and 15 minutes until thick and creamy.
Remove from heat, stir in vanilla extract and dried cherries. Let cool to room temperature. Cover and chill at least 4 hours.
Pour whipping cream into large bowl. With electric mixer on high speed, whip cream until noticeably thickened. Add confectioner’s sugar and continue beating about 2 minutes.
Fold half of sweetened whipped cream into rice pudding. Use remaining whipped cream as topping for pudding.
Note: You may substitute milk for half-and-half, but pudding will not be as rich and creamy. Try experimenting with other dried fruits such as raisins, currants, cranberries, blueberries or a mixture of dried fruits.