Cherry Rice Pudding with Pine Nuts Since cherries are a warm-weather fruit and no one wants to turn on the oven in July, this dish is a perfect solution: rice pudding on top of the stove. Makes 4-6 Servings.
	Ingredients: 2 cups evaporated skim milk 1 teaspoon vanilla 2 cups skim milk 1 teaspoon orange zest 1 tablespoon butter 1/2 cup sugar 3 tablespoons pine nuts 1 cup sweet cherries (about 6 1/2 ounces), pitted and halved 1 cup arborio rice 3 tablespoons kirsch (optional) 1/2 teaspoon cinnamon
	Instructions: 1. In a heavy-bottomed saucepan over low heat, warm both types of milk. 2. In a large, heavy-bottomed saucepan, heat butter and toast pine nuts over low heat until nicely browned, about 5 minutes. Add rice and stir. 3. Add kirsch and cook a minute. Then add half of the warm skim milk mixture, vanilla, and the orange zest. Cook gently, stirring occasionally, until almost all of the liquid is absorbed. 4. Add remaining warm skim milk, sugar, and cherries. Cook, stirring occasionally, until the rice is tender, about 15 to 20 minutes. The mixture should be a little on the soupy side, slightly more runny than a regular risotto. Cool to warm and transfer to a serving bowl or spoon out into individual dishes. Sprinkle with cinnamon.

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