Cherries & Cream Rice Pudding
|Vanilla bean/1 tablespoon vanilla extract||1⁄2|
|Milk||6 Cup (96 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Arborio rice/Regular long grain rice||3⁄4 Cup (12 tbs)|
|Dried cherries/Raisins||1⁄2 Cup (8 tbs)|
|Dark rum||2 Tablespoon|
|Heavy cream/Whipping cream||1⁄2 Cup (8 tbs)|
With knife, cut vanilla bean lengthwise in half.
Scrape out and reserve seeds from inside both halves.
In 4 quart saucepan, heat milk, sugar, vanilla bean seeds, and vanilla bean halves to boiling over medium high heat, stirring occasionally. (If using vanilla extract, add in step 3 with rum.)
Stir in rice; heat to boiling.
Reduce heat to low; cover and simmer 1 hour and 15 minutes, stirring occasionally, until mixture is very creamy and slightly thickened (pudding will firm up upon chilling).
Remove and discard vanilla bean halves.
Spoon rice pudding into large bowl; stir in dried cherries, rum, and salt.
Cool slightly, then cover and refrigerate until well chilled, at least 6 hours.
Up to 2 hours before serving, whip cream until stiff peaks form.
Fold whipped cream, half at a time, into rice pudding.