Creamy Rice Pudding W Dried Cranberries Recipes

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CREAMY CRANBERRY RICE PUDDING



Creamy Cranberry Rice Pudding image

A nice change from plain rice pudding. Next time you make plain steamed rice, make extra to use in this recipe. Cook time includes chilling time.

Provided by Outta Here

Categories     Dessert

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 9

1 (1/4 ounce) envelope unflavored gelatin
1/4 cup orange juice
2 cups cooked white rice
12 ounces evaporated skim milk
1/2 cup granulated sugar
1/2 cup dried cranberries, softened in warm water for 30 minutes and drained
1 teaspoon vanilla extract
1 cup frozen reduced-fat non-dairy whipped topping, thawed
ground nutmeg

Steps:

  • In small saucepan, sprinkle gelatin over juice; let stand 1 minute.
  • Over low heat, stir about 2 minutes, until gelatin dissolves.
  • In medium saucepan, over medium heat, bring rice, milk, sugar and cranberries to a boil; remove from heat.
  • Stir gelatin mixture and vanilla into rice mixture; cool 10 minutes.
  • Fold in thawed whipped topping.
  • Chill at least 1 hour. Just before serving, sprinkle with nutmeg. Top each serving with a dollop of thawed whipped topping if desired.

CREAMY RICE PUDDING



Creamy Rice Pudding image

This is my mom's recipe for Rice Pudding. It's the best I've ever tasted and it gets rave reviews from everyone I serve it to. Sprinkle with nutmeg or cinnamon, if desired. For creamier pudding, use short or medium grain rice.

Provided by Anonymous

Categories     Desserts     Custards and Pudding Recipes     Rice Pudding Recipes

Time 45m

Yield 4

Number Of Ingredients 8

¾ cup uncooked white rice
2 cups milk, divided
⅓ cup white sugar
¼ teaspoon salt
1 egg, beaten
⅔ cup golden raisins
1 tablespoon butter
½ teaspoon vanilla extract

Steps:

  • Bring 1 1/2 cups water to a boil in a saucepan; stir rice into boiling water. Reduce heat to low, cover, and simmer for 20 minutes.
  • In a clean saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg, and raisins; cook 2 minutes more, stirring constantly. Remove from heat and stir in butter and vanilla.

Nutrition Facts : Calories 365.8 calories, Carbohydrate 67.6 g, Cholesterol 63.9 mg, Fat 6.9 g, Fiber 0.9 g, Protein 8.8 g, SaturatedFat 3.8 g, Sodium 236.6 mg, Sugar 22.6 g

OLD FASHIONED CREAMY RICE PUDDING



Old Fashioned Creamy Rice Pudding image

Cooked rice is combined with milk, sugar, and an egg and flavored with butter and vanilla in this quick stovetop rice pudding.

Provided by Jennifer Korpak Bechtel

Categories     Desserts     Custards and Pudding Recipes     Rice Pudding Recipes

Time 30m

Yield 4

Number Of Ingredients 8

1 ½ cups cooked rice
2 cups milk, divided
¼ teaspoon salt
⅔ cup golden raisins
1 egg, beaten
⅓ cup white sugar
1 tablespoon butter
½ teaspoon vanilla extract

Steps:

  • Combine cooked rice, 1 1/2 cups milk, and salt in a saucepan over medium heat; cook and stir until thick and creamy, 15 to 20 minutes. Stir remaining 1/2 cup milk, golden raisins, beaten egg, and white sugar into the rice mixture; stirring continually. Continue cooking until egg is set, 2 to 3 minutes. Remove saucepan from heat; stir butter and vanilla extract into the pudding.

Nutrition Facts : Calories 330.5 calories, Carbohydrate 61.1 g, Cholesterol 63.9 mg, Fat 6.8 g, Fiber 1.3 g, Protein 8.2 g, SaturatedFat 3.8 g, Sodium 237.3 mg, Sugar 38.8 g

RICE PUDDING WITH PERSIMMONS AND DRIED CRANBERRIES



Rice Pudding with Persimmons and Dried Cranberries image

Categories     Milk/Cream     Fruit     Rice     Dessert     Christmas     Cranberry     Orange     Fall     Winter     Honey     Persimmon     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 8

2 medium-size ripe Hachiya persimmons
3 1/2 cups whole milk
2/3 cup arborio rice
1/4 cup honey
3 tablespoons sugar
1 1/2 teaspoons grated orange peel
1/4 teaspoon salt
1/2 cup dried cranberries

Steps:

  • Make deep cut in pointed end of each persimmon. Scoop out pulp into processor and puree until smooth. Measure 2/3 cup puree.
  • Combine milk, rice, honey, sugar, orange peel, and salt in medium saucepan. Bring to simmer, stirring until sugar dissolves. Reduce heat to low and cook, uncovered, until pudding is very thick, stirring frequently, about 40 minutes.
  • Add cranberries and cook until softened, stirring frequently, about 5 minutes. Remove from heat and stir in 2/3 cup persimmon puree. Serve pudding warm or at room temperature. (Can be made 2 days ahead. Cover and chill. Bring to room temperature before serving.)

CRANBERRY-RICE PUDDING



Cranberry-Rice Pudding image

Provided by Florence Fabricant

Categories     easy, dessert, side dish

Time 1h

Yield 6 servings

Number Of Ingredients 6

1 cup long-grain rice
3/4 cup sugar
6 cups milk
1 tablespoon grated orange peel
1 cup dried cranberries
Whipped cream (optional)

Steps:

  • Combine the rice, sugar and milk in a heavy saucepan. Bring to a simmer and stir in the orange peel and cranberries.
  • Cook, covered, stirring from time to time, until the rice is very tender, about 45 minutes.
  • Transfer to a serving bowl or six individual dessert dishes or stemmed goblets. Refrigerate.
  • Top each serving with whipped cream if desired.

Nutrition Facts : @context http, Calories 421, UnsaturatedFat 3 grams, Carbohydrate 78 grams, Fat 8 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 5 grams, Sodium 107 milligrams, Sugar 50 grams

WHITE CHOCOLATE RICE PUDDING WITH DRIED CRANBERRY COMPOTE



White Chocolate Rice Pudding with Dried Cranberry Compote image

Categories     Milk/Cream     Chocolate     Fruit     Rice     Dessert     Vegetarian     Kid-Friendly     Cranberry     Chill     Bon Appétit     Small Plates

Yield Serves 6

Number Of Ingredients 11

4 1/2 cups whole milk
2/3 cup long-grain white rice
2/3 cup sugar
1 tablespoon vanilla extract
1/4 teaspoon salt
2 large egg yolks
3 tablespoons whipping cream
4 ounces good-quality white chocolate (such as Lindt or Baker's), chopped
1 tablespoon grated orange peel
3/4 teaspoon ground cardamom
Dried Cranberry Compote

Steps:

  • Combine first 5 ingredients in heavy large saucepan. Cook over medium-low heat until mixture thickens and rice is very tender, stirring occasionally, about 1 hour.
  • Reduce heat to low. Whisk egg yolks and cream in small bowl. Gradually whisk in 1/2 cup rice mixture; return to same pan and cook 2 minutes, stirring constantly (do not boil). Remove from heat. Add chocolate; stir until melted. Stir in orange peel and cardamom. Transfer pudding to bowl; cover and chill until cold. (Can be prepared 1 day ahead. Keep refrigerated.)
  • Spoon pudding into bowls. Top with Dried Cranberry Compote.

BREAD PUDDING WITH DRIED CRANBERRIES



Bread Pudding with Dried Cranberries image

The use of cranberries instead of raisins & the sauce make this bread pudding recipe a cut above the ordinary. I received this recipe from a friend at church.

Provided by Judy from Hawaii

Categories     Dessert

Time 1h30m

Yield 9 serving(s)

Number Of Ingredients 9

2 cups milk, scalded
4 cups bread, in pieces
1/4 cup butter, melted
1/2 cup sugar
2 eggs, slightly beaten
1/4 teaspoon salt
1/2 cup dried cranberries
1 teaspoon cinnamon
1 box vanilla pudding mix (not instant)

Steps:

  • Pour hot milk over bread& allow to cool.
  • Add remaining ingredients, mix well.
  • Pour into a buttered 1 1/2 qt casserole Bake one hour at 350F.
  • Sauce: Cook vanilla pudding following directions on box& pour over cooked pudding.
  • Serve warm.

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