Cranberry-Rice Pudding

By Florence Fabricant

Published February 17, 1996

Total Time
1 hour
Rating
4(15)
Comments
Read comments

Featured in: FOOD;Pears, Dried Cranberries and Chocolate for Inspiring Desserts

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:6 servings

  • 1 cup long-grain rice

  • ¾ cup sugar

  • 6 cups milk

  • 1 tablespoon grated orange peel

  • 1 cup dried cranberries

  • Whipped cream (optional)

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

84 grams carbs; 24 milligrams cholesterol; 441 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 5 grams saturated fat; 8 grams fat; 2 grams fiber; 108 milligrams sodium; 10 grams protein; 57 grams sugar

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.

Powered by

Preparation

  1. Step 1

    Combine the rice, sugar and milk in a heavy saucepan. Bring to a simmer and stir in the orange peel and cranberries.

  2. Step 2

    Cook, covered, stirring from time to time, until the rice is very tender, about 45 minutes.

  3. Step 3

    Transfer to a serving bowl or six individual dessert dishes or stemmed goblets. Refrigerate.

  4. Step 4

    Top each serving with whipped cream if desired.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
15 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

There aren’t any comments yet. Be the first to leave one.
There aren’t any comments yet. Be the first to leave one.
Private comments are only visible to you.

Recipe Tags

or to save this recipe.