Ingredients for Cardamom Cranberry Rice Pudding
- 1 cup water
- Long Grain Rice
- 1/4 teaspoon salt
- Fat Free Evaporated Milk
- 2 tablespoons honey
- Ground Cardamom
- Dried Cranberries
- 1/4 cup chopped pecans (optional)
- Non Fat Vanilla Yogurt
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How to Make Cardamom Cranberry Rice Pudding
- In a medium saucepan, combine 1 cup water, 1/2 cup uncooked long-grain rice, and 1/4 teaspoon salt.
- Bring the mixture to a boil over medium-high heat.
- Reduce heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and most of the liquid is absorbed. Stir occasionally to prevent sticking.
- Stir in 1 (12-ounce) can fat-free evaporated milk, 2 tablespoons honey, and 1/4 teaspoon ground cardamom.
- Bring the mixture to a gentle boil over medium heat.
- Reduce heat to medium-low, and cook uncovered for 5 minutes, or until the pudding has thickened and become creamy, stirring frequently.
- Just before serving, gently stir in 1/2 cup fresh or frozen cranberries and 1/4 cup chopped pecans (optional).
- If desired, sprinkle with extra ground cardamom.
- Let the pudding stand for 5 minutes before serving. Serve warm, optionally topped with a dollop of plain yogurt.
- Makes 6 servings.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
32g
Fat
0g
Carbs
12g
Recipe Tags (Choose a tag and find related recipes!)
60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Healthy Desserts Rice Easy Beginner Cook Dinner Party Fall Low Fat Winter Puddings And Mousses Dietary Low Sodium Low Cholesterol Seasonal Low Saturated Fat Low Calorie Low In Something Pasta Rice And Grains Long Grain Rice Brunch
