Cardamom Cranberry Rice Pudding

Evaporated fat-free milk makes this pudding taste rich and creamy without adding fat. It's versatile enough to serve as either a holiday side dish or dessert.

Cardamom Cranberry Rice Pudding + enlarge image
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3 users rated this recipe an average rating of 2.5
Makes:
6 servings
Serving Size:
1/2 cup
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Cardamom Cranberry Rice Pudding

Ingredients
1 1/2
cups water
3/4
 
Dash salt
1/2
12 ounce can (3/4 cup) evaporated fat-free milk
2
teaspoons honey
1/4
teaspoon ground cardamom
1/2
cup dried cranberries*
1/4
cup chopped pecans, toasted (optional)
 
Ground cardamom (optional)
1/3
cup vanilla fat-free yogurt (optional)

Directions

  1. In a medium saucepan, stir together the water, uncooked rice, and salt. Bring to boiling; reduce heat. Cover and simmer for 15 to 20 minutes or until rice is tender and most of the liquid is absorbed.
  2. Stir evaporated milk, honey, and the 1/4 teaspoon cardamom into cooked rice. Bring just to boiling; reduce heat to medium-low. Cook, uncovered, about 5 minutes or until mixture is thick and creamy, stirring frequently.
  3. Just before serving, stir in cranberries and, if desired, pecans. If desired, sprinkle warm pudding with additional cardamom and serve with yogurt. Makes 6 (1/2-cup) servings.

From the Test Kitchen

*Test Kitchen Tip:

For softer cranberries, place dried cranberries in a small bowl; cover with boiling water. Let stand for 5 minutes. Drain well before stirring into rice pudding.

Nutrition Facts

(Cardamom Cranberry Rice Pudding)
    Per serving:
  • 151 kcal cal.,
  • 1 mg chol.,
  • 67 mg sodium,
  • 33 g carb.,
  • 1 g fiber,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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