Creamy Cranberry Rice Pudding
Created by Mikekey on December 12, 2013
- Servings: 8
- Prep Time: 30m
- Cook Time: 80m
- Recipe #11489
Ingredients
- 1 envelope (1/4 ounce) unflavored gelatin
- 1/4 cup orange juice
- 2 cups white rice, cooked
- 12 ounces evaporated skim milk
- 1/2 cup granulated sugar
- 1/2 cup dried cranberries (softened in warm water for 30 minutes and drained)
- 1 teaspoon vanilla extract
- 1 cup reduced-fat frozen whipped topping (non-dairy frozen, thawed)
- Ground nutmeg, to taste
How to Make
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Step 1: In small saucepan, sprinkle gelatin over juice; let stand 1 minute.
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Step 2: Over low heat, stir about 2 minutes, until gelatin dissolves.
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Step 3: In medium saucepan, over medium heat, bring rice, milk, sugar and cranberries to a boil; remove from heat.
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Step 4: Stir gelatin mixture and vanilla into rice mixture; cool 10 minutes.
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Step 5: Fold in thawed whipped topping.
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Step 6: Chill at least 1 hour. Just before serving, sprinkle with nutmeg. Top each serving with a dollop of thawed whipped topping if desired.
Nutritional Facts
- Serving Size: 1 (130.9 g)
- Calories 171
- Total Fat - 4.6 g
- Saturated Fat - 2.2 g
- Cholesterol - 5.4 mg
- Sodium - 343.1 mg
- Total Carbohydrate - 29.5 g
- Dietary Fiber - 1.6 g
- Sugars - 17.8 g
- Protein - 3.1 g
- Calcium - 61.4 mg
- Iron - 0.6 mg
- Vitamin C - 4.9 mg
- Thiamin - 0.1 mg