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Festive Rice Pudding

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  • 25 min prep time
  • 1 hr 15 min total time
  • 8 ingredients
  • 7 servings
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Sweetened dried cranberries add color and a burst of flavor to traditional rice pudding.

Ingredients

2
cups half-and-half
1/2
cup sugar
1
teaspoon vanilla
4
eggs
1 1/2
cups cooked rice
1/2
cup sweetened dried cranberries or raisins
1/8
teaspoon nutmeg
1/8
teaspoon cinnamon

Steps

  • 1 Heat oven to 350°F. Heat half-and-half in medium saucepan over low heat until very warm. DO NOT BOIL. Remove from heat.
  • 2 In large bowl, combine sugar, vanilla and eggs; beat well. Gradually add half-and-half; blend well. Stir in rice and cranberries. Pour into ungreased 2-quart casserole. Place casserole in 13x9-inch pan; fill pan with about 1 inch hot water.
  • 3 Bake at 350°F. for 30 minutes. Stir pudding. Bake an additional 15 to 20 minutes or until knife inserted in center comes out clean. Sprinkle with nutmeg and cinnamon. Serve warm or cold. Store in refrigerator.
  • 1 Heat oven to 350°F. Heat half-and-half in medium saucepan over low heat until very warm. DO NOT BOIL. Remove from heat.
  • 2 In large bowl, combine sugar, vanilla and eggs; beat well. Gradually add half-and-half; blend well. Stir in rice and cranberries. Pour into ungreased 2-quart casserole. Place casserole in 13x9-inch pan; fill pan with about 1 inch hot water.
  • 3 Bake at 350°F. for 30 minutes. Stir pudding. Bake an additional 15 to 20 minutes or until knife inserted in center comes out clean. Sprinkle with nutmeg and cinnamon. Serve warm or cold. Store in refrigerator.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/2 Cup
Calories
280
Calories from Fat
100
% Daily Value
Total Fat
11g
17%
Saturated Fat
6g
30%
Cholesterol
145mg
48%
Sodium
65mg
3%
Total Carbohydrate
39g
13%
Dietary Fiber
1g
4%
Sugars
26g
26%
Protein
7g
7%
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
6%
6%
Exchanges:
2 Starch; 1/2 Fruit; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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