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Cardamom Cranberry Rice Pudding

Makes: 6 servings
Serving size: 1/2cup
Cardamom Cranberry Rice Pudding
  • 1 1/2  cups  water
  • 3/4  cup  long grain rice
  •  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)

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)
  • Servings Per Recipe 6,
  • cal. (kcal) 151,
  • chol. (mg) 1,
  • carb. (g) 33,
  • fiber (g) 1,
  • pro. (g) 4,
  • sodium (mg) 67,
  • Starch () 1,
  • Other Carb () 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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