Rice Pudding

Rice Pudding
Servings: 4 Prep 5 mins Cool 30 mins Cook 40 mins


  • 3 cups low-fat milk
  • 1/2 cup short-grain rice
  • 1/2 cup maple syrup
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup dried cranberries OR: dried cherries
  • 1/2 teaspoon vanilla

Make It

1. Bring milk to boiling in covered 3-quart saucepan. Stir in rice. Lower heat; simmer, uncovered, stirring frequently, until thickened and rice is tender, about 25 minutes. Add a little more milk if too dry. Stir in maple syrup, cinnamon and nutmeg. Cook, uncovered, 15 minutes longer.

2. Meanwhile, add boiling water to the cranberries or cherries to cover in small bowl. Let stand 10 minutes or until the cranberries or cherries are plumped. Drain.

3. Stir the cranberries or cherries into hot rice. Cool mixture 30 minutes at room temperature. Stir in vanilla. Serve pudding warm or chilled. Makes 4 servings.