5 Minute Cranberry Rice Pudding {Comfort Food Recipe}

Hands down rice pudding is my all time favourite comfort food.  My mom's warm and sweet rice pudding was creamy and delicious and took all afternoon to cook.  She made hers with raisins, I recently made it with dried cranberries and the entire pot of pudding disappeared in a short time.  I am not sharing my mom's recipe today, but this is my five minute recipe for the times I'm craving some childhood comfort food but don't have all day to make it.


Cranberry Rice Pudding

• 1 and 1/4 cup of Minute Rice
• 3 cups of cold liquid (1 cup 2% milk, 1 cup water, 1 cup evaporated milk) 
• 2 tablespoons of corn starch
• 1/2 cup of dried cranberries ( I used cherry flavoured Craisins)
• 1/4 cup granulated sugar (or equivalent amount of granulated sugar substitute)
• 1 teaspoon of cinnamon
• 1/2 teaspoon of vanilla extract

Method:

1. Combine the 3 cups of liquid and cornstarch in saucepan. 
2. Whisk until smooth, then add the rice and cranberries.
3. On medium-low heat, stir the mixture until the milk begins to steam.
4. Add your sugar and cinnamon at that point.
5. Continue to stir until the first bubbles begin to break the surface.
6. Remove from heat, add vanilla, and cover with a tight lid for 5 minutes.

Tip: Adding the sugar to cold liquid may cause it to settle to the bottom of the pan and burn.


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