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.
- Makes: 6 servings
- Serving Size: 1/2 cup
- 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.
- 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.
- 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.
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.
- 151 kcal cal.;
- 1 mg chol.;
- 33 g carb.;
- 1 g fiber;
- 4 g pro.;
- 67 mg sodium;
- 1 Other Carb;
- 1 Starch
- Percent Daily Values are based on a 2,000 calorie diet