Cinnamon Rice Pudding With Dried-Cherry Sauce

• Pudding:
• 6 cups water
• 1 1/2 cups uncooked jasmine rice
• 1 teaspoon kosher salt
• 1 (3-inch) cinnamon stick
• 3 cups 2% reduced-fat milk
• 1/2 cup sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• Sauce:
• 1 cup dried tart cherries
• 1 1/2 cups water
• 2 tablespoons sugar
• 1 tablespoon water
• 1 teaspoon cornstarch
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract

1. To prepare pudding, combine first 4 ingredients in a large, heavy saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes or until rice is tender. Drain.
2. Return rice and cinnamon stick to pan; stir in milk, 1/2 cup sugar, and ground cinnamon. Bring to a simmer over medium heat, stirring constantly. Reduce heat to medium-low; cook 30 minutes or until thick, stirring frequently. Discard cinnamon stick. Remove from heat; stir in 1 teaspoon vanilla and 1/2 teaspoon almond extract.
3. To prepare sauce, combine cherries and 1 1/2 cups water in a medium saucepan; bring to a boil. Reduce heat, and simmer 20 minutes. Stir in 2 tablespoons sugar; cook 5 minutes. Combine 1 tablespoon water and cornstarch. Add to cherry mixture; bring to a boil. Cook 1 minute or until slightly thick, stirring constantly. Remove from heat; stir in 1/2 teaspoon vanilla and 1/4 teaspoon almond extract. Serve pudding with sauce.

water, jasmine rice, kosher salt, cinnamon stick, milk, sugar, ground cinnamon, vanilla, almond, cherries, water, sugar, water, cornstarch, vanilla, almond extract

Taken from www.myrecipes.com/recipe/cinnamon-rice-pudding-with-dried-cherry-sauce (may not work)