It's 11pm in Central NJ ... bone-melting heat outside ... time to crank up the oven!
I somehow managed to carve out a little time to post a recipe for the Improv Challenge, where members are given a couple of ingredients and must come up with a recipe of their own. This month's challenge is to use cherries and almonds. What a yummy combination! I decided to play off my recipe for stovetop vegan rice pudding, tweaking a few ingredients here and there to make a brand-new baked dairy version.
|Spiked pudding ... not just for breakfast anymore!|
Then I added my favorite cherry sauce topping (which for some reason I had never before shared with you, Dear Reader), spiking it with Amaretto, and, of course, garnishing with almonds. I use tapioca starch as the thickener because it makes a clearer, and I think prettier, sauce than if cornstarch or flour is used. Feel free to use 2 teaspoons cornstarch if you don't care how your dessert looks.
Almond Rice Pudding with Amaretto Cherry Sauce
2 eggs, lightly beaten
1/3 cup granulated sugar
1/2 tsp. almond extract or 1 Tbl. Amaretto Di Saronno
1/4 tsp. kosher salt
1 (12 oz.) can evaporated milk
1/2 cup milk (regular or low-fat)
2 tablespoons butter, melted
2 cups cooked rice
1/2 cup raisins
1/2 tsp. ground cinnamon
1/4 cup sliced toasted almonds (garnish)
Amaretto cherry sauce:
1 (15 ounce) can sweet cherries in heavy syrup, undrained
1/3 cup granulated sugar
1 Tbl. tapioca starch
2 Tbl. Amaretto Di Saronno
Spray the insides of a 1-quart baking dish with cooking spray. Preheat oven to 350F.
Combine remaining pudding ingredients except cinnamon; mix well. Pour into prepared baking dish.
Place in preheated oven and bake for 30 minutes. Remove from oven and sprinkle cinnamon evenly over surface.
|Messy dish and cooktop ... sign of a good cook!|
Return to oven for an additional 15 to 30 minutes, or until the liquid has thickened and bubbles. Remove from oven and place on heat-safe surface for 15-30 minutes uncovered to allow pudding to firm up and cool slightly.
While pudding is baking, stir together the cherries and their syrup, sugar and tapioca starch in a 2 quart saucepan over medium heat.
Heat, stirring frequently, until the sugar has dissolved and the sauce starts to simmer. Reduce heat to medium-low; allow to simmer for 2 minutes, then remove from heat. Stir in the amaretto and leave uncovered. Sauce will look thin, but will thicken up as it cools.
To serve, divide rice pudding among 8 serving bowls. Ladle cherry sauce over pudding. Sprinkle with the toasted almonds, if desired, and serve warm.
|Nice job keeping the lens cap |
out of frame this time!
Disclaimer - because this recipe is part of an online cooking group, the linked recipes below might not be kosher.