Make this festive and easy, gluten-free Cranberry Gingerbread Stovetop Rice Pudding in under 15 minutes, with condensed milk, cranberries, leftover cooked rice and no egg!
Dried fruit - You can substitute dried cherries or dried apricots
Rice -You can use any type of cooked rice (brown, white, instant, basmati etc..)
🌡️StoringYou can store this in a sealed container in the fridge for up to 4 days (that includes from the time the rice was cooked). It does not freeze well.👪 Serving SizeThis recipe serves 6. However, depending on how much cooked rice you have or how many people you want to serve, you can cut it in half or double or triple it. Simply click on the blue serving size in the recipe card, select the number of servings and the recipe amounts will adjust accordingly.
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Nutrition Facts
📋 Cranberry Gingerbread Stovetop Rice Pudding
Amount Per Serving (0.5 cup)
Calories 138Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Cholesterol 10mg3%
Sodium 94mg4%
Potassium 138mg4%
Carbohydrates 26g9%
Sugar 24g27%
Protein 3g6%
Vitamin A 125IU3%
Vitamin C 0.7mg1%
Calcium 114mg11%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.