Cherry Rice Pudding
Canned cherries are a luxury item these days, the perfect treat to have
tucked away in the RV pantry. Use leftover or precooked "pouch" rice if
you wish. We like instant rice because it soaks up the flavor and
sweetness of the liquid.
1 can pitted unsweetened pie cherries
1 ½ cups instant rice
½ cup sugar
½ teaspoon almond extract
Whipped topping, thawed
Drain the cherries and add water to the juice to make 1 ½ cups liquid. Bring liquid to a boil, stir in sugar to dissolve, then the rice. Cover and turn off heat. Let stand 7 to 10 minutes until liquid is absorbed. Let cool to lukewarm and stir in cherries and flavoring. Fold in whipped topping to taste and serve at once or chill. Serves 6 to 8.
Cook's note: If you use sweet cherries in this recipe, reduce or omit sugar.
See more of Janet Groene’s RV-ready recipes at http://www.campandrvcook.blogspot.com