cranberry lemon rice pudding
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 !!!
prep time
15 Min
cook time
35 Min
method
Stove Top
yield
4-6 serving(s)
Ingredients
- 1 1/2 cups water
- 2 cups milk
- 3 - strips of lemon rind
- 1 - cinnamon stick
- - pinch of salt
- 1/2 cup short grain rice
- 3/4 cup sugar
- 1/2 cup dried cranberries
- 1 large egg
- - ground cinnamon (optional)
- - grated lemon zest (optional)
How To Make cranberry lemon rice pudding
-
Step 1In a saucepan combine water, milk, lemon, cinnamon stick and salt. Cover and bring to a boil, over medium heat.
-
Step 2Reduce 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
-
Step 3Add the sugar and cranberries. Cook for another 5-10 minutes or until most of the liquid is absorbed. Remove the pan from the heat.
-
Step 4Stir 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Puddings
Tag:
#Healthy
Keyword:
#lemon
Keyword:
#rice
Keyword:
#cinnamon
Keyword:
#cranberries
Ingredient:
Rice/Grains
Culture:
American
Method:
Stove Top
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