Cardamom Cranberry Rice Pudding

"Evaporated fat-free milk makes this Cardamom Cranberry Rice Pudding taste rich and creamy without added fat."
 
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photo by Redsie photo by Redsie
photo by Redsie
photo by Redsie photo by Redsie
Ready In:
33mins
Ingredients:
10
Serves:
4-6
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ingredients

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directions

  • 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.
  • 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.

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Reviews

  1. Enjoyed this without feeling too guilty as it was not too sweet and had basically no fat!! Only problem... says 4 servings... made 2!! ;) Loved the cardamom in this! Used basmati rice. Will be making this again!! Thanks Annacia! :)
     
  2. I don't know if I did something wrong, but the rice pudding was a bit too dry. I soaked the cranberries in boiling water like you suggested. The taste is good but I would prefer it a bit more sweet, maybe use maple syrup instead of honey. Thanks Annacia :) Made for 123 hit wonders.
     
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Tweaks

  1. I don't know if I did something wrong, but the rice pudding was a bit too dry. I soaked the cranberries in boiling water like you suggested. The taste is good but I would prefer it a bit more sweet, maybe use maple syrup instead of honey. Thanks Annacia :) Made for 123 hit wonders.
     

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