CONTEST DESSERT: Dried Cherry Rice Pudding

DRIED CHERRY RICE PUDDING
Adapted by BumbleBeeBoogie

3 cups whole milk
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
3/4 cup uncooked white rice
1/2 cup dried cherries that have been rehydrated in 1/4 cup warm brandy
1/2 cup granulated sugar
1 cup heavy cream

Combine the milk, vanilla and cinnamon in a heavy pot. Slowly bring the mixture just to the boil over medium heat, being careful not to scorch the milk. Reduce the heat to low, add the rice and cook at a low simmer for 1 hour, uncovered, and stirring occasionally, or until the rice is thoroughy cooked and creamy. Remove from the heat. Stir in the cherries, including the brandy marinade, and the sugar and cool as quickly as possible. Refrigerate until cold.

Whip the heavy cream into stiff peaks with an electric mixer. Using a spatula, fold the whipped cream into the chilled pudding. Spoon into pudding cups and serve immediately, or refrigerate until needed.