Creamy Rice Pudding with Sour Cherry Sauce

Method 6 steps

1. 01

   Combine the rice, milk, 1/3 cup sugar and salt in a heavy saucepan and bring to a gentle simmer over medium heat.

2. 02

   Cook on low for 35 to 40 minutes, stirring often and scraping the bottom, until the rice is soft and the pudding is thick enough to mound on a spoon.

3. 03

   Stir in the vanilla and cool to room temperature; it will keep thickening as it stands.

4. 04

   For the sauce, toss the cherries with 1/4 cup sugar and simmer 5 minutes until juicy. Stir the cornstarch into 2 tbsp water, add to the pan and cook 1 minute until glossy and thickened.

5. 05

   Spoon the pudding onto shallow plates, drizzle the warm or cool cherry sauce over the top and swirl lightly with a spoon.

6. 06

   Garnish each plate with a blackberry and a few blueberries.

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