Best 6 Creamy Cranberry Rice Pudding Recipes

RICE PUDDING

Steps:

• In a heavy bottomed, 3 quart sauce pan, combine the milk, water, sugar, cinnamon stick and rice. Stir to combine.
• Bring to an intense simmer (just below boiling) over medium high heat, stirring often. Reduce the heat to maintain a steady simmer and continue cooking, stirring often until the rice is tender, about 35 to 45 minutes. Some liquid will remain. The mixture should have the consistency of a thin oatmeal but will continue to thicken as it cools.
• Remove from heat and remove the cinnamon stick. Stir in the vanilla bean paste or vanilla extract and raisins, if using.
• Spoon the rice pudding into individual ramekins or small containers OR transfer to a large serving dish. Let the pudding cool slightly before serving or let cool to room temperature, cover tightly and refrigerate until ready to serve, up to 1 day in advance.
• Just before serving, top with freshly grated cinnamon or ground cinnamon. Pudding can be enjoyed warm or cooled.

OLD FASHIONED CREAMY RICE PUDDING

Steps:

• Combine cooked rice, 1 1/2 cups milk, and salt in a saucepan over medium heat; cook and stir until thick and creamy, 15 to 20 minutes. Stir remaining 1/2 cup milk, golden raisins, beaten egg, and white sugar into the rice mixture; stirring continually. Continue cooking until egg is set, 2 to 3 minutes. Remove saucepan from heat; stir butter and vanilla extract into the pudding.

CREAMY RICE PUDDING W/ DRIED CRANBERRIES

Steps:

• 1. 1. In medium saucepan, bring 1 1/2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
• 2. 2. In another saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups of milk, sugar and salt. Cook over medium heat until thick and creamy, 15-20 minutes. Stir in remaining 1/2 cup milk, beaten egg and raisins or dried cranberries. Cook 2 minutes more, stirring constantly. Remove from heat, and stir in butter and vanilla. Serve warm. mmm

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.

CREAMY RICE PUDDING WITH CARAMELIZED BANANAS

Steps:

• In a medium saucepan, combine 1 cup milk, cream, vanilla bean, 6 tablespoons sugar, a pinch of salt, cinnamon, and nutmeg. Bring to a boil, then remove from heat, and let steep, covered, for 30 minutes.
• Bring a small saucepan of water to a boil; add rice, and blanch for 1 to 2 minutes. Drain, and set aside. Remove vanilla bean and cinnamon stick from milk mixture. Scrape seeds from bean, and stir them back into the mixture; discard bean and cinnamon. Stir in blanched rice; cook, covered, over low heat, stirring occasionally, until liquid is mostly absorbed, about 1 hour.
• In a small bowl, whisk together egg yolks and remaining 2 cups milk. Add to rice mixture, stirring well. Cook over medium heat, stirring constantly, until thickened, 10 to 15 minutes. Do not allow to boil. Add 1 tablespoon butter, and stir until melted. Remove pudding from heat, transfer to a bowl, and let cool slightly. Chill in refrigerator, covered, 2 1/2 to 3 hours, or until cold. Pudding will keep, refrigerated, for up to 3 days.
• When ready to serve, cut bananas into 1/2-inch-thick diagonal slices. Melt remaining 2 tablespoons butter over medium heat in a heavy skillet. Stir in remaining 3/4 cup sugar and lemon juice, and cook, carefully swirling pan until a golden caramel forms. Add bananas, and cook, stirring occasionally, just until they soften and are coated with caramel, 2 to 3 minutes. Transfer pudding to individual dishes, top with hot bananas, and serve immediately.

CRANBERRY PUDDING

Steps:

• In a bowl, cream butter and sugar. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Stir in cranberries. Pour into a greased 8-in. square baking pan. Bake at 350° for 40 minutes or until lightly browned. Meanwhile, for sauce, combine sugar, flour and salt in a saucepan. Add water and stir until smooth. Cook and stir until mixture comes to a boil. Reduce heat; cook and stir 3 minutes more. Remove from the heat; stir in butter and vanilla. Cool slightly; serve over warm pudding. Refrigerate leftover sauce.