Cranberry Lemon Rice Pudding

Carol Junkins


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 !!!


☆☆☆☆☆ 0 votes

15 Min
35 Min
Stove Top


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

How to Make Cranberry Lemon Rice Pudding


  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.

Printable Recipe Card

About Cranberry Lemon Rice Pudding

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

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