Cranberry-Rice Pudding
- Total Time
- 1 hour
- Rating
- Comments
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Ingredients
- 1cup long-grain rice
- ¾cup sugar
- 6cups milk
- 1tablespoon grated orange peel
- 1cup dried cranberries
- Whipped cream (optional)
Nutritional analysis per serving (6 servings)
441 calories; 8 grams fat; 5 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 84 grams carbohydrates; 2 grams dietary fiber; 57 grams sugars; 10 grams protein; 108 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the rice, sugar and milk in a heavy saucepan. Bring to a simmer and stir in the orange peel and cranberries.
- Step 2
Cook, covered, stirring from time to time, until the rice is very tender, about 45 minutes.
- Step 3
Transfer to a serving bowl or six individual dessert dishes or stemmed goblets. Refrigerate.
- Step 4
Top each serving with whipped cream if desired.
Private Notes