Updated: Aug 28, 2019
1 cup water
1/2 cup uncooked long grain rice
A dash of salt
4 cups milk
2/3 cup sugar, divided
2 tablespoons butter
1 teaspoon vanilla extract
1 ½ Cups Canned Cherries And Half The Syrup Or Fresh Cherries and ½ Cup Water
3 Tbsp Sugar
Juice Of 1 Whole Fresh Lime (to taste)
1 Tbsp Butter
1 Tbsp Cornstarch (Dissolved in ¼ Cup Water)
½ Tsp Vanilla
In small saucepan cook cherries and the syrup. Stir in sugar, butter and lemon juice. Bring to boil. Reduce heat and simmer for 3 minutes. Stir in cornstarch mixture stirring constantly until sauce thickens. Remove from heat and stir in vanilla.
In a heavy saucepan, combine the water, rice and salt; bring to a boil over medium heat. Reduce heat; cover and simmer for 15 minutes or until water is absorbed. Add milk and 1/3 cup sugar; bring to a boil. Reduce heat; simmer, uncovered, for 30-40 minutes or until slightly thickened.
Whisk together eggs and remaining sugar. Gradually stir 2 cups hot rice mixture into the egg mixture; return all to pan, stirring constantly. Cook and stir over low heat for 3-5 minutes until mixture reaches 160°. Remove from the heat; stir in butter and vanilla.
Pour into a serving bowls. Refrigerate for 2 hours or until chilled.
Serve pudding cold with warm cherry sauce.