CHERRY-CARDAMOM RICE PUDDING
Steps:
- 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.
- 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.
- Finally chop the remaining cherries and fold them into the whipped cream. Frost the two heart-shaped puddings with whipped cream and serve.
Nutrition Facts : @context http, Calories 534, UnsaturatedFat 4 grams, Carbohydrate 95 grams, Fat 12 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 7 grams, Sodium 147 milligrams, Sugar 65 grams
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