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Cranberry-Studded Rice Pudding

(1 Votes)
Cranberry Studded Rice Pudding
SERVES
8
CHILL TIME
2 Hr
COOK TIME
20 Min

This rice pudding recipe is holiday-perfect because it calls for dried cranberries. Cranberry-Studded Rice Pudding will be your new go-to favorite!

What You'll Need:
  • 8 cups (1/2 gallon) milk
  • 1 cup uncooked long- or whole-grain rice
  • 3 egg yolks, beaten
  • 3/4 cup sugar
  • 1/2 cup dried cranberries
  • 1/2 teaspoon vanilla extract
What To Do:
  1. In a large pot, combine the milk, rice, egg yolks, and sugar. Bring to a boil over medium heat, and cook 20 to 25 minutes, or until thickened and the rice is tender, stirring frequently to keep the rice from sticking.
  2. Remove from heat, stir in cranberries and vanilla, and allow to cool slightly.
  3. Spoon into a serving bowl or individual dessert dishes, and chill 2 to 3 hours. Serve, or cover and keep chilled until ready to serve.

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