Cherry-Cardamom Rice Pudding

Ingredients

• ⅓ cup long-grain rice
• ¼ cup sugar
• ½ teaspoon ground cardamom
• 2 cups skim milk
• ½ cup dried cherries
• ½ cup heavy cream, whipped

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    635 calories; 22 grams fat; 14 grams saturated fat; 6 grams monounsaturated fat; 0 grams polyunsaturated fat; 95 grams carbohydrates; 1 gram dietary fiber; 65 grams sugars; 12 grams protein; 86 milligrams cholesterol; 158 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 servings

Preparation

1. Place the rice, sugar, cardamom, milk and one-third cup of the cherries in a heavy saucepan. Bring to a boil, lower heat to a gentle simmer and cook, covered, stirring from time to time, until the rice is very tender, about 40 minutes.
2. Divide the mixture in half and pack into two one-cup heart-shaped molds and refrigerate until well chilled, at least four hours, then unmold. Alternatively, the mixture can be refrigerated in a small bowl and, once it has been chilled, shaped into two hearts by hand.
3. Finally chop the remaining cherries and fold them into the whipped cream. Frost the two heart-shaped puddings with whipped cream and serve.

50 minutes