Cardamom Cranberry Rice Pudding
cup long grain rice
12 ounce can (3/4 cup) evaporated fat-free milk
teaspoon ground cardamom
cup dried cranberries*
cup chopped pecans, toasted (optional)
Ground cardamom (optional)
cup vanilla fat-free yogurt (optional)
- 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.
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