Prep 8 mins
Cook 25 mins
Evaporated fat-free milk makes this Cardamom Cranberry Rice Pudding taste rich and creamy without added fat.
- 1 1⁄2 cups water
- 3⁄4 cup long grain rice
- 1 dash salt
- 0.5 (12 ounce) can fat-free evaporated milk (3/4 cup)
- 2 teaspoons honey
- 1⁄4 teaspoon ground cardamom
- 1⁄2 cup dried cranberries, see note*
- 1⁄4 cup chopped pecans, toasted (optional)
- ground cardamom (optional)
- 1⁄3 cup non-fat vanilla yogurt (optional)
- In a medium saucepan, stir together the water, uncooked rice, and salt. Bring to boiling; reduce heat. Cover and simmer for 15 to 20 minutes or until rice is tender and most of the liquid is absorbed.
- Stir evaporated milk, honey, and the 1/4 teaspoon cardamom into cooked rice. Bring just to boiling; reduce heat to medium-low. Cook, uncovered, about 5 minutes or until mixture is thick and creamy, stirring frequently.
- Just before serving, stir in cranberries and, if desired, pecans. If desired, sprinkle warm pudding with additional cardamom and serve with yogurt. Makes 6 (1/2-cup) servings.
- Tip: For softer cranberries, place dried cranberries in a small bowl; cover with boiling water. Let stand for 5 minutes. Drain well before stirring into rice pudding.
Enjoyed this without feeling too guilty as it was not too sweet and had basically no fat!! Only problem... says 4 servings... made 2!! ;) Loved the cardamom in this! Used basmati rice. Will be making this again!! Thanks Annacia! :)
I don't know if I did something wrong, but the rice pudding was a bit too dry. I soaked the cranberries in boiling water like you suggested. The taste is good but I would prefer it a bit more sweet, maybe use maple syrup instead of honey. Thanks Annacia :) Made for 123 hit wonders.