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    You are in: Home / Dessert / Creamy Cranberry Rice Pudding Recipe
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    Creamy Cranberry Rice Pudding

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 50 mins

    30 mins

    1 hr 20 mins

    Mikekey's Note:

    A nice change from plain rice pudding. Next time you make plain steamed rice, make extra to use in this recipe. Cook time includes chilling time.

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    Units: US | Metric


    1. 1
      In small saucepan, sprinkle gelatin over juice; let stand 1 minute.
    2. 2
      Over low heat, stir about 2 minutes, until gelatin dissolves.
    3. 3
      In medium saucepan, over medium heat, bring rice, milk, sugar and cranberries to a boil; remove from heat.
    4. 4
      Stir gelatin mixture and vanilla into rice mixture; cool 10 minutes.
    5. 5
      Fold in thawed whipped topping.
    6. 6
      Chill at least 1 hour. Just before serving, sprinkle with nutmeg. Top each serving with a dollop of thawed whipped topping if desired.

    Ratings & Reviews:

    • on September 13, 2009


      VERY, VERY NICE PUDDING (but then I'm a great fan of the cranberry), & the recipe is well worth keeping on hand! I look forward to having this pudding topped with a generous spoon of homemade cranberry sauce during the winter holidays, but as is, it's still a very tasty treat! Thanks for sharing it! [Tagged, made & reviewed in Please Review My Recipe]

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Creamy Cranberry Rice Pudding

    Serving Size: 1 (116 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 152.6
    Calories from Fat 1
    Total Fat 0.2 g
    Saturated Fat 0.0 g
    Cholesterol 1.7 mg
    Sodium 50.8 mg
    Total Carbohydrate 32.2 g
    Dietary Fiber 0.4 g
    Sugars 18.2 g
    Protein 5.1 g

    The following items or measurements are not included:

    frozen reduced-fat non-dairy whipped topping

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