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    Home » Recipes » Dessert » Pudding

    Daring Cooks Sweet Risotto: Rice Pudding with Poached Cherries

    Published by Melissa on March 14, 2010 | Updated June 15, 2022 | 48 Comments

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    Cherry Risotto

    The 2010 March Daring Cooks challenge was hosted by Eleanor of MelbournefoodGeek and Jess of Jessthebaker. They chose to challenge Daring Cooks to make risotto. The various components of their challenge recipe are based on input from the Australian Masterchef cookbook and the cookbook Moorish by Greg Malouf.

    SweetPotatoRisotto

    In January I made an amazingly delicious Sweet Potato Risotto From Real Simple that I had seen posted on several blogs. I added some diced grilled chicken and it was a fabulous one pot meal that I never got around to posting and really should make again.

    Since I’d recently made a savory risotto and have made homemade stock many times, I decided it would be fun to make a sweet risotto. I found many delicious sweet risotto recipes on line, but I knew my family would love the Cherry Risotto posted on Cooks Almost Anything.

    My adapted recipe is posted below. I didn’t add the cherry juice to the risotto as it was cooking, so that it would highlight the vanilla bean seeds and the contrasting white and red colors. I also incorporated tips and instructions from GoLo Kitchen’s Rice Pudding–Risotto Style.

    CherryRisotto3

    This was a scrumptious rice pudding. I’d never had rice pudding with any fruit other than raisins and it added a whole new dimension to the dessert. I would like to try using the arborio rice in our family favorite rice pudding recipe, Lamb’s Famous Rice Pudding, to see if it would increase the creaminess without all the stirring. But if you love cherries, definitely give this one a try!

    CherryRisotto4

     

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    Ingredients

    • 1 cup arborio rice
    • 4 Tablespoons butter
    • 4 cups milk add more or less as needed
    • 1 cup cream
    • ¼ cup sugar
    • 2 teaspoon vanilla bean paste or vanilla extract

    To make poached cherries

    • 12 oz. bag frozen cherries pitted
    • ¼ cup caster sugar
    • ¼ cup water

    Instructions

    • Place the milk, cream, sugar and vanilla bean paste into a saucepan and bring gently to boiling point.
    • In large skillet, melt butter over medium heat. Pour in rice and stir until all grains have been coated with butter. Cook rice for a few minutes until the rice is glossy and a bit translucent.
    • Add a half cup of the hot milk mixture. This should absorb fairly quickly and as soon as the majority of the milk has been absorbed, add another half cup. Keep stirring and when this has absorbed, add another half cup. Continue this process of adding milk and stirring until rice is tender.
    • (You want your risotto to be smooth and creamy. The rice will absorb more liquid as it cools, so continue to add milk until the rice is tender but all the milk is not absorbed.)
    • Serve hot with a spoonful of poached cherry juice and poached cherries on top.

    For the poached cherries

    • In a saucepan add the caster sugar and water and over a gentle heat stir until the sugar has just melted. Add the cherries, stir to coat and let this simmer until the cherries have coloured the syrup. Cool before using.
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    As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

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      Recipe Rating




    1. Michelle

      March 16, 2010 at 1:56 pm

      We love Rice Pudding and it's one of my fall back recipes when we're having company. I've not thought to use cherries…great idea!

      Reply
    2. Megan

      March 16, 2010 at 1:42 pm

      I could eat a bowl of that right now for breakfast! Looks like a perfect breakfast to me!

      Reply
    3. Maria

      March 16, 2010 at 1:26 pm

      I've never made rice pudding. I better give it a shot, looks delicious!

      Reply
    4. vickys

      March 16, 2010 at 12:55 pm

      Will I be strange if I confess I don't fancy rice pudding coz it gets quite…dense after awhile? I think you've just fixed the problem with the lovely cherries. That's bound to break the flavour up! MMM.Looks like a good breakfast…

      Reply
    5. Mimi

      March 16, 2010 at 5:26 am

      Barbara
      What a nice twist on the challenge. Your risotto looks creamy and delicious. I'm thinking a nice spoonful of lemon curd on top would also be a fantastic treat.
      Mimi

      Reply
    6. Lo & Go

      March 16, 2010 at 5:09 am

      Wow! Thanks for the shout out, Barbara! The cherries look delicious! I'll have to try this variation!

      Reply
    7. SashaInTheKitchen

      March 16, 2010 at 4:21 am

      Your rice pudding looks amazing. I love rice pudding and I love yours even more with those cherries.

      Reply
    8. Chow and Chatter

      March 16, 2010 at 3:55 am

      wow this is so creative love it

      Reply
    9. bake in paris

      March 16, 2010 at 3:38 am

      This is absolutely creamy and luscious. A perfect choice for dessert in any season. A great twist of the challenge!!

      Sawadee from Bangkok,
      Kris

      Reply
    10. Lori

      March 16, 2010 at 1:17 am

      I really wanted to do a sweet one. THis sounds absolutely delicious Barbara.

      Reply
    11. Chalit

      March 15, 2010 at 10:30 pm

      Thats taking rice pudding to a new level! Those look amazing. http://www.militarymovesyou.com/

      Reply
    12. Juliana

      March 15, 2010 at 9:56 pm

      Barbara, what an awesome rice pudding…looks fabulous with poached cherries 🙂

      Reply
    13. Nutmeg Nanny

      March 15, 2010 at 8:19 pm

      It looks so beautiful and delicious…yum!

      Reply
    14. teresa

      March 15, 2010 at 6:34 pm

      i would really have never thought to make risotto sweet, but this makes so much sense. what a creamy and delicious dessert!

      Reply
    15. Kim

      March 15, 2010 at 6:19 pm

      Your rice pudding looks incredibly creamy and delicious Barbara! You really went outside the box on this one and I love it:D Very creative.

      Reply
    16. Sue Sparks

      March 15, 2010 at 4:33 pm

      Love the versatility of sweet and savory for the risotto! Looks so creamy and delicious both ways!

      Reply
    17. Holly

      March 15, 2010 at 3:22 pm

      This some creamy looking risotto! I have never made it but would love to try the savory side I think:) The Peppered Pantry~

      Reply
    18. Lisa Michelle

      March 15, 2010 at 2:56 pm

      Humina, humina, humina…I am typeless staring at that creamy risotto rice pudding. I love the addition of cream and will probably incorporate that into my next dessert risotto. Wait, I'll just use your recipe. It looks beautiful and delicious, Barb!

      Reply
    19. Pink Little Cake

      March 15, 2010 at 2:38 pm

      Rice pudding is one of my favorites desserts. Everything looks really good.

      Reply
    20. Amanda

      March 15, 2010 at 12:55 pm

      oh Barbara, this looks marvelous!

      Reply
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