Cranberry Rice Pudding

Prep Time: 40 Min Servings: 6 servings Difficulty: Easy


  • 2 cup Water
  • 1 cup Long-grain white rice
  • 1/4 cup Sugar
  • 2 tsp Cornstarch
  • 1/4 tsp Ground cinnamon
  • 2 cup Vanilla soy milk
  • 1/4 tsp Ground nutmeg
  • 1⁄4 tsp Vanilla
  • 1⁄2 cup Dried cranberries or dried cherries


  1. In saucepan bring water to a boil and add rice. Simmer covered until all water is absorbed about 20 minutes.
  2. In a bowl mix sugar, cornstarch, cinnamon and nutmeg. Stir in 11⁄2 cups of soy milk until smooth. Stir cornstarch mixture and cranberries into cooked rice.
  3. Bring to a boil uncovered stir occasionally until thickened about 3 minutes, and remove from heat.
  4. Stir in remaining 1⁄2 cup of milk and vanilla. Spoon 2/3 cup of pudding into each of 6 wine glasses. Refrigerate covered with plastic wrap until thoroughly chilled.

Nutritional information per serving: Protein 5.6g, Total fat 2.3g Carbohydrates 25.7g Calories 81 Sodium 47mg Cholesterol 0mg

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