Cardamom Cranberry Rice Pudding

Total Time
Prep 8 mins
Cook 25 mins

Evaporated fat-free milk makes this Cardamom Cranberry Rice Pudding taste rich and creamy without added fat.

Ingredients Nutrition


  1. 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.
  2. 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.
  3. 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.
  4. 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.
Most Helpful

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! :)

Redsie December 10, 2007

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.

Boomette December 20, 2007