Best Cranberry Rice Pudding Recipes

CRANBERRY-ORANGE RICE PUDDING

Steps:

• In a small saucepan, combine cranberries, 1/3 cup sugar, orange juice and zest. Cook over medium heat until berries pop, about 10-12 minutes, stirring occasionally. Keep warm., In a large saucepan, combine 1-1/2 cups milk, rice and remaining sugar; bring to a boil over medium heat. Cook until thick and creamy, about 15 minutes, stirring occasionally. Whisk together eggs and remaining milk. Stir into rice mixture. Cook and stir until mixture reaches 160°, about 2 minutes., Remove from heat; stir in extract. Serve warm with cranberry topping. Refrigerate leftovers.

CRANBERRY-RICE PUDDING

Steps:

• Combine the rice, sugar and milk in a heavy saucepan. Bring to a simmer and stir in the orange peel and cranberries.
• Cook, covered, stirring from time to time, until the rice is very tender, about 45 minutes.
• Transfer to a serving bowl or six individual dessert dishes or stemmed goblets. Refrigerate.
• Top each serving with whipped cream if desired.

CREAMY CRANBERRY RICE PUDDING

Steps:

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

RICE PUDDING WITH CRANBERRY WALNUT SAUCE

Steps:

• In a heavy saucepan, simmer milk, rice, sugar, salt and 1/2 cup half-and-half, covered, until rice is tender and most liquid is absorbed, about 30 minutes.
• While rice is cooking, in a small saucepan simmer jelly, water, cranberries or raisins, and lemon juice, covered, stirring occasionally, until jelly melts and sauce thickens slightly. Keep sauce warm.
• In a measuring cup, beat together with a fork egg, vanilla and remaining 1/4 cup half-and-half.
• Remove rice from heat and stir in egg mixture. Cook rice pudding over low heat, stirring constantly, until thick and creamy, about 5 minutes.
• Stir walnuts into sauce and serve rice pudding with sauce.

CRANBERRY ORANGE RICE PUDDING

Steps:

• Combine the rice and the zest in a 3-quart saucepan and cook rice according to package directions.
• Combine cranberries and orange juice in a small saucepan. Bring to a simmer over medium heat. Simmer 7 minutes or until juice is absorbed. Set aside.
• Add the milk, evaporated milk, sugar and salt to the rice Cover and stir over medium-low heat about 40 minutes until slightly thickened.
• Stir reserved cranberries into rice mixture. Cool to room temperature. Refrigerate until serving time.
• NOTE: You can also use the rice from Chinese take-out in this recipe!

WHITE CHOCOLATE RICE PUDDING WITH DRIED CRANBERRY COMPOTE

Steps:

• Combine first 5 ingredients in heavy large saucepan. Cook over medium-low heat until mixture thickens and rice is very tender, stirring occasionally, about 1 hour.
• Reduce heat to low. Whisk egg yolks and cream in small bowl. Gradually whisk in 1/2 cup rice mixture; return to same pan and cook 2 minutes, stirring constantly (do not boil). Remove from heat. Add chocolate; stir until melted. Stir in orange peel and cardamom. Transfer pudding to bowl; cover and chill until cold. (Can be prepared 1 day ahead. Keep refrigerated.)
• Spoon pudding into bowls. Top with Dried Cranberry Compote.

ORANGE RICE PUDDING WITH MINTED ORANGE/CRANBERRY GLAZE

Steps:

• ORANGE/CRANBERRY GLAZE: Place the orange juice and cranberries in a small saucepan. Bring to simmer over medium heat and reduce mixture by half. This should take about 15 minutes. Stir in the honey.
• Rub the mint leaves vigorously between your fingers to release the natural oil then stir into the glaze.
• Let mixture stand 10 minutes, then remove the mint.
• PUDDING: In a medium size saucepan, place the half and half and milk. Add the raw sugar, vanilla bean or extract and orange zest.
• Bring to a simmer over medium heat, stirring continually until the sugar is dissolved. Place the eggs in a medium mixing bowl. Now {{slowly}} pour the hot milk liquid into the eggs while whisking constantly until the liquid is absorbed. Next, whisk in the orange juice and stir in the hot rice and dried cranberries.
• Pour the mixture back into the saucepan and cook over medium heat until the mixture becomes hot and slightly thickened, approximately 3-4 minutes. Keep stirring constantly to avoid scorching.
• Preheat oven to 350 degrees. Spray or butter a 9x9 inch baking dish.
• Pour the warm pudding into the prepared baking dish and bake in oven for 15 minutes, or until the pudding is {{softly}} set (the mixture should "jiggle" when dish is shaken.).
• Use an ice cream scoop to portion out the pudding. Drizzle the prepared orange/cranberry glaze over each serving and garnish with fresh mint leaves if desired.
• Each serving is approximately 7 ounces.

CRANBERRY SWIRL RICE PUDDING ~ THANKSGIVING TREAT

Steps:

• In saucepan, heat the milk, rice and sugar over medium heat. Boil for 1/2 minute; reduce heat and simmer 30 minutes.
• Beat the egg in a small bowl and stir in 1 cup of rice mixture. Pour the egg-rice mixture back into remaining rice. Cook on low heat for 5 minutes.
• Combine cranberries and sugar. Remove pudding from heat; blend in nutmeg, allspice and vanilla. Swirl in most of the cranberry mix. Reserve some for garnish.
• Pour into glass bowls and refrigerate for 2 hours. Serve with reserved cranberry mix on top and whipped cream. Serves 4