Rice Pudding with Cherry Sauce

Step 1

In a medium saucepan, combine the 0.75 cup arborio rice, 4 cups whole milk, and 0.25 cup of the sugar. Bring to a simmer over medium heat, stirring often, until the rice is tender and the mixture is thick and creamy, about 25 minutes.

Step 2

Stir the 1 teaspoon vanilla extract into the pudding. Remove from heat and set aside to cool slightly while you make the sauce.

Step 3

In a small saucepan, combine the 2 cups frozen cherries, remaining 0.25 cup sugar, and 1 tablespoon lemon juice. Cook over medium heat until the cherries release their juices and the mixture is bubbling, about 5 minutes.

Step 4

In a small bowl, whisk the 1 tablespoon cornstarch with 2 tablespoons water until smooth. Stir this slurry into the cherry mixture and cook, stirring, until the sauce thickens and turns glossy, about 2 minutes.

Step 5

Spoon the warm rice pudding into bowls and top with the cherry sauce. Serve immediately, or chill for a cold dessert.