Maraschino Cherry Rice Pudding Recipes

MARASCHINO CHERRY RICE PUDDING

Steps:

• In a large heavy saucepan, combine the rice, milk, sugar, butter and salt. Bring to a boil over medium heat. Cook for 15 minutes or until thick and creamy, stirring occasionally. Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly., Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in cherries and vanilla. Cool for 15 minutes, stirring occasionally. Transfer to dessert dishes. Cover and refrigerate for 1 hour., In a small heavy saucepan, combine the sugar, cherry juice and salt. Bring to a boil., Meanwhile, beat egg white and cream of tartar in a large heat-proof bowl until stiff peaks form. With mixer running on high speed, carefully add hot syrup in a slow steady stream. Continue beating until soft peaks form. Stir in extract. Dollop over pudding. Garnish with cherries if desired.

RICE PUDDING WITH CHERRIES

Steps:

• Bring 2 cups cooked rice, 1 2/3 cups milk, 1/2 teaspoon vanilla and a pinch of salt to a simmer in a saucepan over medium heat. Cook, stirring occasionally, until creamy, 6 to 8 minutes. Remove from the heat, stir in 3/4 cup white chocolate chips and let sit a few minutes. Serve over cherries.
• Per serving over 1/2 cup cherries per serving (with 1% milk); Calories: 351 ;Total Fat: 10.5 grams; Saturated Fat: 6 grams; Protein: 8 grams; Total carbohydrates: 57 grams; Sugar: 31 grams; Fiber: 2 grams; Cholesterol: 12 milligrams; Sodium: 140 milligrams

17 WAYS TO USE MARASCHINO CHERRIES

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a maraschino cherry recipe in 30 minutes or less!

MARASCHINO CHERRY ICING

Steps:

• Combine cherry juice and water together.
• Using a Kitchen Aid-type mixer with a paddle, dump powdered sugar, Crisco, vanilla,and butter flavoring into mixing bowl.
• Mix together at a medium speed.
• Slowly add 1/4 cup of juice mixture.
• While continuing to mix at a medium speed, add an additional 1/4 cup of juice mixture until desired consistency reached. (You may not need all of the juice mixture to reach a spreadable consistency).
• Remove bowl from mixer and scrape paddle.
• Gently fold in the well drained cherries.
• Gently fold in the Cool Whip.
• Place in a glass container with a tight fitting lid.
• Refrigerate. Will keep approximately 1 week.
• *Be sure to drain the cherries well after they are chopped or you may notice the cherries "seep" a little juice into the icing.
• I do not add all of the juice mixture when I make this icing.
• I have used this icing to generously ice a 2 layer 9-inch cake. It makes a nice batch of icing. The servings are approximate and can change depending what you are icing.
• Enjoy!

GLORIFIED RICE (DESSERT-SALAD)

Steps:

• Mix rice, pineapple, sugar and marshmallows in a bowl.
• Whip cream with additional sugar and vanilla until stiff.
• Fold into rice mixture.
• Chill.
• Decorate with maraschino cherries or slices of fresh pineapple or strawberries.
• Serves 6-8.

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.