Almond Rice Pudding with Amaretto Cherry Sauce

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
Serves 6

Rice pudding:
cooking spray
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.