Rice Pudding

Makes 4
Prep 5 m
Cool 30 m
Cook 40 m



  1. 1 of 3 Bring milk to boiling in covered 3-quart saucepan. Stir in rice. Lower heat; simmer, uncovered, stirring frequently, until thickened and rice is tender, about 25 minutes. Add a little more milk if too dry. Stir in maple syrup, cinnamon and nutmeg. Cook, uncovered, 15 minutes longer.
  2. 2 of 3 Meanwhile, add boiling water to the cranberries or cherries to cover in small bowl. Let stand 10 minutes or until the cranberries or cherries are plumped. Drain.
  3. 3 of 3 Stir the cranberries or cherries into hot rice. Cool mixture 30 minutes at room temperature. Stir in vanilla. Serve pudding warm or chilled. Makes 4 servings.
Nutrition Information for Rice Pudding
Servings Per Recipe: 4
Per Serving:
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Printed from FamilyCircle.com 06/24/2019