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Rice Pudding with Sour Cherries

I created this recipe myself. It's a family favorite now, and always requested on cold, rainy days or when someone needs some comfort food. I selected it because it uses three spices I purchase from The Spice House, along with their almond extract. I recommend people use Spice House spices for the best results.



6 servings


Lightly butter a six-cup glass pan. This is usually an 8x8 inch pan. Preheat the oven to 300 degrees.

Place the buttered pan on a foil-lined baking sheet, as this pudding may spill over in the oven when pulled in and out for stirring.

Mix in pan: milk, rice, sugar, salt. Grate, or shake, desired amount of cinnamon and nutmeg onto top of mixture. Stir in Ceylon cinnamon.

In a separate, small bowl, soak cherries in port mixed with water to cover.

Place pan on top rack of the oven. Stir the pudding every half hour for 1 1/2 to 2 hours.

When the pudding is still a bit milky, but beginning to firm up, drain the cherries thoroughly, pat on a paper towel and add to the pudding, along with the almond extract.

Bake about another 20 minutes to half hour. Do not stir. Do not let the pudding dry out. If you prefer a milkier pudding, bake it for less time.

Place on a cooling rack. Serve warm or cold.

Top with a dollop of whipped cream and a teaspoon of raspberry jam.


If you can't find Arborio rice, any long grain white rice works.

Always put the baking sheet under the pan to prevent major oven clean-up, and remove pan slowly when you need to stir the pudding.

Bake it longer for firm pudding, less for the milky style.

If you don't have sour cherries, try raisins. The port can certainly be omitted from the recipe. Soaking the cherries in water is just fine.


This recipe was provided by Dorothy P from Worcester