Cranberry Rice Pudding

Cranberry Rice Pudding Recipe - A Festive Dish from the USA

Region / culture: USA | Preparation time: 10 minutes | Cooking time: 45 minutes | Servings: 6

Introduction

Cranberry Rice Pudding is a delicious and comforting dessert that combines the creamy texture of rice pudding with the tartness of dried cranberries. This recipe is perfect for the holiday season or any time you're craving a sweet treat with a twist.

History

Rice pudding has been a popular dessert for centuries, with variations found in many different cultures around the world. The addition of cranberries to this classic dish adds a festive touch and a burst of flavor that is sure to delight your taste buds.

Ingredients

1 cup of uncooked medium-grain rice
1.5 cups of water
1 tbsp + 1 tsp of orange peel, divided
0.25 tsp of salt
3 cups of milk
0.33 cup of sugar
0.5 cup of dried cranberries

How to prepare

Combine rice, water, 1 tbsp of orange peel, and salt in a 2 qt (1.89 liter) saucepan.
Heat the mixture until it reaches boiling point, stirring once or twice.
Reduce the heat, cover the saucepan, and let it simmer for 15 minutes or until the liquid is absorbed.
Remove the cover.
Increase the heat to medium-high and add milk, sugar, and cranberries. Bring the mixture to a boil while stirring constantly.
Reduce the heat to medium-low and cook for 25 to 30 minutes, stirring frequently, until the mixture becomes thick and creamy.
Garnish with the remaining orange peel.

Variations

Add a splash of vanilla extract or almond extract for a different flavor profile.
Swap out the dried cranberries for raisins, chopped nuts, or chocolate chips for a different twist.

Cooking Tips & Tricks

Be sure to stir the rice pudding frequently while it is cooking to prevent it from sticking to the bottom of the pan.

- You can adjust the sweetness of the pudding by adding more or less sugar to suit your taste.

- For a creamier texture, you can use half-and-half or heavy cream instead of milk.

Serving Suggestions

Serve the Cranberry Rice Pudding warm or chilled, topped with a dollop of whipped cream or a sprinkle of cinnamon for an extra touch of flavor.

Cooking Techniques

Simmer the rice pudding on low heat to prevent scorching and ensure a creamy texture.

Ingredient Substitutions

Use brown rice or arborio rice for a different texture.

- Substitute orange peel with lemon zest for a citrusy flavor.

Make Ahead Tips

The Cranberry Rice Pudding can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat before serving.

Presentation Ideas

Serve the Cranberry Rice Pudding in individual ramekins for an elegant presentation. - Garnish with fresh cranberries or a sprinkle of cinnamon for a festive touch.

Pairing Recommendations

Pair the Cranberry Rice Pudding with a cup of hot tea or coffee for a cozy dessert experience.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until warmed through.

Nutrition Information

Calories per serving

250

Carbohydrates

- Total Carbohydrates: 45g

- Dietary Fiber: 1g

- Sugars: 22g

Fats

- Total Fat: 4g

- Saturated Fat: 2g

- Trans Fat: 0g

Proteins

- Protein: 6g

Vitamins and minerals

Vitamin D: 2%

- Calcium: 15%

- Iron: 4%

- Potassium: 6%

Alergens

Contains dairy (milk)

Summary

This Cranberry Rice Pudding is a rich and creamy dessert that is relatively low in fat and high in carbohydrates. It provides a good source of calcium and a moderate amount of protein.

Summary

Cranberry Rice Pudding is a delightful dessert that combines the creamy goodness of rice pudding with the tartness of dried cranberries. This recipe is easy to make and perfect for any occasion. Enjoy a warm bowl of this comforting treat and savor the delicious flavors in every bite.

How did I get this recipe?

The memory of discovering this recipe for the first time is a joyful one. It all started many years ago when I was visiting my dear friend Martha in the quaint little town of Cranberry Cove. Martha was known for her delicious homemade treats, and one day she surprised me with a warm and comforting bowl of Cranberry Rice Pudding.

As soon as I took my first bite, I knew I had to have the recipe. Martha chuckled at my eagerness and gladly shared the secret ingredients and cooking techniques with me. I scribbled down every detail in my trusty recipe book, making sure not to miss a single step.

The key to this delectable dessert, Martha explained, was the combination of creamy rice pudding with the tartness of fresh cranberries. The sweetness of the pudding balanced perfectly with the slightly sour cranberries, creating a symphony of flavors in every spoonful.

I returned home with the recipe in hand and couldn't wait to recreate the Cranberry Rice Pudding in my own kitchen. I gathered all the necessary ingredients – Arborio rice, whole milk, sugar, vanilla extract, and of course, plump cranberries – and got to work.

The process of making the pudding was a labor of love. I simmered the rice in milk until it was soft and creamy, stirring constantly to prevent it from sticking to the bottom of the pot. Once the rice was cooked to perfection, I added sugar and a dash of vanilla extract, infusing the pudding with a warm, fragrant aroma.

But the star of the show was the cranberries. I carefully folded them into the pudding, watching as their vibrant red color swirled into the creamy mixture. The tartness of the cranberries added a burst of flavor that elevated the dish to a whole new level.

After letting the pudding cool for a few minutes, I scooped it into bowls and garnished each serving with a sprinkle of cinnamon. The aroma that filled my kitchen was intoxicating – a blend of sweet vanilla, tart cranberries, and warm spices that made my mouth water in anticipation.

I couldn't resist taking a taste before serving the pudding to my family. The first spoonful was pure bliss – the creamy texture of the rice pudding, the burst of tart cranberries, and the hint of cinnamon all came together in a harmonious symphony of flavors.

My family's reaction to the Cranberry Rice Pudding was even better than I had hoped. They devoured their bowls with gusto, savoring every spoonful and asking for seconds. It was a hit, and soon the recipe became a staple in our household.

Over the years, I have made the Cranberry Rice Pudding countless times, tweaking the recipe here and there to suit my family's tastes. Sometimes I add a touch of orange zest for a citrusy twist, or a splash of rum for a boozy kick. But no matter how I choose to customize it, the core of the recipe remains the same – a comforting, heartwarming dessert that never fails to bring joy to those I love.

As I sit here reminiscing about that fateful day in Cranberry Cove, I can't help but feel grateful for Martha's generosity in sharing her recipe with me. It has become a cherished part of my culinary repertoire, a reminder of the power of food to bring people together and create lasting memories.

And so, whenever I make a batch of Cranberry Rice Pudding, I think of Martha and the day she introduced me to this delightful dessert. I am thankful for her friendship, her kindness, and her willingness to pass on a piece of her culinary heritage to me. And I am grateful for the joy that this recipe has brought into my life, filling my kitchen with warmth and my heart with happiness.