Ingredients
-
1 1/2
-
3/4
-
1
-
0.5
-
2
-
1/4
-
1/2
-
1/4
-
-
1/3
-
-
-
-
-
Directions
Cardamom Cranberry Rice Pudding, Evaporated fat-free milk makes this Cardamom Cranberry Rice Pudding taste rich and creamy without added fat , 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 , 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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Steps
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1
Done
|
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. |
|
2
Done
|
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. |
|
3
Done
|
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. |
|
4
Done
|
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. |
