Advertisement
Cranberry Rice Pudding

Cranberry Rice Pudding

Login or register to rate and review recipes!
0 Reviews
Print
Text Size:

Ingredients

Preparation time:
approximately 50 minutes

Directions

Yield:
6 cups

Serving size:
1/2 cup

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.

Nutrition Information:

Calories: 131 calories, Carbohydrates: 27 g, Protein: 5 g, Fat: <1 g, Saturated Fat: <1 g, Sodium: 115 mg, Fiber: <1 g

Exchanges per serving: 1 1/2 starch, 1/2 skim milk. Carbohydrate choices: 2.

This recipe was developed by Tami Ross, a Diabetes Nutrition Specialist and Certified Diabetes Educator in Lexington, Kentucky.

Reviews

Advertisement

 

The latest delivered straight to your inbox

Learn More

Newsletter

Subscribe to Stay Informed

Sign up for Free

Get the latest diabetes news and a free gift!

Learn More

Save Your Favorites

Save This Article

Save This Recipe