Cherries and Cream Rice Pudding



  • 5 cups half-and-half cream (see Note)
  • 3/4 cup white granulated sugar
  • 1/4 teaspoon salt
  • 3/4 cup long grain white rice
  • 1 tablespoon pure vanilla extract
  • 1/2 cup dried cherries (see Note)
  • 1 cup heavy whipping cream, very cold
  • 1/2 cup powdered sugar


In saucepan, bring half-and-half, white granulated sugar, and salt to a boil. Add rice and stir until combined. Bring back to a boil, reduce heat, cover, and simmer for 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 an electric mixer on high speed, whip cream until noticeably thickened. Add confectioners’ sugar and continue beating about 2 minutes. Fold half of the sweetened whipped cream into rice pudding. Use remaining whipped cream as a topping for the pudding. Makes 4 to 6 servings.??

Note: If you must, you may substitute milk for the half-and-half, but the 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.
Rich and creamy rice pudding gets a kick of flavor and color from dried cherries. You might want to try this method with other dried fruits as well such as blueberries or cranberries.

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