To print: Select File and then Print from your browser's menu
Cranberry rice pudding
Preparation time: approximately 50 minutes
6 cups plus 1/4 cup skim milk
In a large pan, warm 6 cups skim milk over medium heat. Stir in rice, cranberries, salt, cinnamon, and nutmeg, and bring to a simmer, periodically stirring all the way to the bottom to prevent sticking. Simmer uncovered for about 15 minutes, or until rice is tender, stirring well periodically. Stir in vanilla extract and sweetener. In a small bowl, combine cornstarch and remaining 1/4 cup milk; stir until cornstarch is dissolved. Pour immediately into the rice mixture and stir constantly until thickened but not hard to stir. The pudding will thicken further as it cools. If desired, thin leftovers with water or milk when reheating.
Yield: 6 cups
Disclaimer of Medical Advice:You understand that the blogs posts and comments to such blog posts (whether posted by us, our agents, bloggers, or by users) do not constitute medical advice or recommendation of any kind and you should not rely on any information contained on such posts or comments to replace consultations with your qualified health care professionals to meet your individual needs. The opinions and other information contained in the blog posts and comments do not reflect the opinions or positions of the Site Proprietor.