• 2 Ratings

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.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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.

*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

151 calories; 0 g total fat; 0 g saturated fat; 1 mg cholesterol; 67 mg sodium. 33 g carbohydrates; 1 g fiber; 4 g protein;

Reviews

2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0