Cranberry Lemon Rice Pudding

Carol Junkins

By
@CarolAJ

So good with the cranberries, of course you could add raisins, dried cherries, etc. but for me the cranberries make it soo good. Nothing like making your own rice pudding, not the same as the ones you buy in the plastic cups for sure !!!


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Serves:

4-6

Prep:

15 Min

Cook:

35 Min

Method:

Stove Top

Ingredients

1 1/2 c
water
2 c
milk
3
strips of lemon rind
1
cinnamon stick
pinch of salt
1/2 c
short grain rice
3/4 c
sugar
1/2 c
dried cranberries
1 large
egg
ground cinnamon (optional)
grated lemon zest (optional)

Directions Step-By-Step

1
In a saucepan combine water, milk, lemon, cinnamon stick and salt. Cover and bring to a boil, over medium heat.
2
Reduce the heat to medium-low and add the rice. Cook the rice, uncovered for about 25-30 minutes or until the rice is almost tender. Stir often
3
Add the sugar and cranberries. Cook for another 5-10 minutes or until most of the liquid is absorbed. Remove the pan from the heat.
4
Stir in the egg quickly until well combined. Return the pan to the heat until the rice is slightly thickened. Stir constantly. remove the lemon rind and cinnamon stick. Cool the rice to your desired temperature. Spoon into bowls and sprinkle with ground cinnamon and/or lemon zest.

About this Recipe

Course/Dish: Puddings
Main Ingredient: Rice/Grains
Regional Style: American
Other Tag: Healthy