Cranberry Gingerbread Stovetop Rice Pudding (Gluten-free)

This post contains affiliate links (SEE DISCLOSURE POLICY)

I love leftovers!  Although I’m not sure that I was as big a fan of leftovers when I was a kid as I am now, everything changes when you become the cook and meal planner. I also really hate food waste and want to keep the food budget down. Plus, I always have rice leftovers…

Like leftover potatoes (see my Caesar Twice Baked Potatoes), rice is another one of those things I always make too much of. And that’s exactly how this recipe was born. However, I wanted a rice pudding that was a little more “festive” so in honor of the holidays,  I have made this rice pudding into a Cranberry Gingerbread Stovetop Rice Pudding!

I’m pretty particular about my rice pudding. Some recipes don’t use condensed milk, but that’s my preferred sweetener. And to me, rice pudding isn’t rice pudding without cinnamon, yet strangely enough, some recipes don’t call for it at all. Nor do I put egg in my rice pudding; it’s just not necessary. The other ingredients thicken it up nicely – no egg required! And since most rice pudding recipes use raisins, in the name of  Christmas and all things Chrismasy, I replaced them with dried cranberries. Plus half of the people in my family don’t like raisins. I think that’s reason enough.

Rice pudding is yet another one of those things that I didn’t grow up with. I don’t know why I never had it as a kid, but my family wasn’t big on dessert anyway. That is a bad, but oh so good, habit I have acquired along the way. And I can’t even recall how old I was when I did have it for the first time, but I loved it so much that I would actually buy it as a treat.

Quick Rice Pudding

And even though I didn’t grow up with it, it’s still pure comfort food! I guess the sweet, milky cinnamony flavors somehow remind me of french toast (in rice form, of course) on a cozy weekend morning. And the cranberry and gingerbread flavors completely elevate this pudding to an entirely new level, while giving it that comforting holiday flair!

So, if you are looking for festive and quick rice pudding recipes, this is it!

If you are looking additional leftover rice recipes, give my  Gluten-free Ham & Rice Benedict a try!

If you like this recipe, PIN IT for later!~

If you are looking for even more leftover reicpes, check out my Leftovers Reinvented Board on Pinterest!

5 from 1 vote

Print

Cranberry Gingerbread Rice Pudding

Make this festive and easy Cranberry Gingerbread Stovetop Rice Pudding in under 15 minutes, with leftover rice and no egg!

Course Dessert

Cuisine American

Keyword leftover rice, rice pudding, stovetop

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 6 servings

Calories 138 kcal

Author Terri Gilson

Ingredients

• 3 cups cooked, leftover rice
• 3/4 cups milk *I use 1 percent
• 1/2 cup condensed milk
• 1/8 tsp salt
• 1 tsp cinnamon
• 1/2 tsp ginger
• 2/3 cup dried cranberries
• 1 teaspoon vanilla extract

Garnish

• whipped cream optional
• cinnamon sprinkles

Instructions

1. In a  medium saucepan, combine all ingredients, except whipped cream.

2. Cook, uncovered, over medium heat for 10 minutes or until thickened, stirring often.

3. Remove from the heat; spoon into serving dishes. Serve warm; top with whipped cream if desired and cinnamon sprinkles.

Recipe Notes

 

 

Nutrition Facts

Cranberry Gingerbread Rice Pudding

Amount Per Serving (0.5 cup)

Calories 138 Calories from Fat 18

% Daily Value*

Total Fat 2g 3%

Saturated Fat 1g 5%

Cholesterol 10mg 3%

Sodium 94mg 4%

Potassium 138mg 4%

Total Carbohydrates 26g 9%

Sugars 24g

Protein 3g 6%

Vitamin A 2.5%

Vitamin C 0.8%

Calcium 11.4%

Iron 0.9%

* Percent Daily Values are based on a 2000 calorie diet.

This recipe is part of The Country Cook’s Weekend Potluck!