Festive Rice Pudding

Sweetened dried cranberries add color and a burst of flavor to traditional rice pudding.

  • prep time 25 min
  • total time 1 hr 15 min
  • ingredients 8
  • servings 7

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
  • 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
    11%
    (Saturated Fat
    6g,
    6%
    ),
    Cholesterol
    145mg
    145%;
    Sodium
    65mg
    65%;
    Total Carbohydrate
    39g
    39%
    (Dietary Fiber
    1g
    1%
      Sugars
    26g
    26%
    ),
    Protein
    7g
    7%
    ;
    % Daily Value*:
    Vitamin A
    10%;
    Vitamin C
    0%;
    Calcium
    10%;
    Iron
    6%;
    Exchanges:
    2 Starch; 1/2 Fruit; 2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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