Cranberry Rice Pudding

Makes 6
Prep 5 m
Cook 23 m
Chill 120 m



  1. 1 of 3 In saucepan, bring water to boiling. Add rice and salt. Simmer, covered, until all water is absorbed, about 20 minutes.
  2. 2 of 3 In a bowl, mix sugar, cornstarch, cinnamon and nutmeg. Stir in 1-1/2 cups fat-free milk until smooth.
  3. 3 of 3 Stir cornstarch mixture and cranberries into cooked rice. Boil, uncovered, stirring occasionally, until thickened, 3 minutes. Remove from heat. Stir in remaining 1/2 cup milk and vanilla. Spoon 2/3 cup pudding into each of 6 wineglasses. Refrigerate, covered with plastic wrap, until thoroughly chilled, about 2 hours.
Nutrition Information for Cranberry Rice Pudding
Servings Per Recipe: 6
Per Serving: 2 mg chol., 41 g carb., 1 g Fat, total, 1 g fiber, 186 kcal cal., 4 g pro., 141 mg sodium, 0 g sat. fat