Maple Rice Pudding With Bourboned Cherries

• 1/4 cup dried cherries
• 1/4 cup bourbon
• 1/2 cup long grain brown rice
• 1 cup water
• 2 1/2 cups 2% milk
• 1/2 cup maple syrup
• 1/4 teaspoon ground clove

1. Combine the cherries and bourbon in a small bowl and microwave for a minute and thirty seconds. Let the bowl sit while you prepare the rest of the recipe.
2. Combine the rice and water in a medium sauce pan. Bring to a boil, reduce to a simmer, and cover. Simmer until the water is mostly absorbed, about 20 minutes.
3. Add the milk, maple syrup, and clove and bring the mixture to a simmer. Simmer until mixture is very thick, about 45 minutes to an hour depending on how strong your simmer is. Stir every few minutes, and stir more frequently in the last 15 minutes as the mixture thickens to keep it from sticking to the bottom of the pot.
4. Mix in the cherries and any accumulated liquid and let cool. Either serve at room temperature, or refrigerate and serve cold.

dried cherries, bourbon, long grain brown rice, water, milk, maple syrup, ground clove

Taken from food52.com/recipes/16818-maple-rice-pudding-with-bourboned-cherries (may not work)