Cranberry Gingerbread Rice Pudding
Make this festive and easy Cranberry Gingerbread Stovetop Rice Pudding in under 15 minutes, with leftover rice and no egg!
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 servings
Calories 138kcal
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
- In a medium saucepan, combine all ingredients, except whipped cream.
- Cook, uncovered, over medium heat for 10 minutes or until thickened, stirring often.
- Remove from the heat; spoon into serving dishes. Serve warm; top with whipped cream if desired and cinnamon sprinkles.
Notes
Nutrition Facts
Cranberry Gingerbread Rice Pudding
Amount Per Serving (0.5 cup)
Calories 138
Calories 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.
Nutrition
Serving: 0.5cup | Calories: 138kcal | Carbohydrates: 26g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 10mg | Sodium: 94mg | Potassium: 138mg | Sugar: 24g | Vitamin A: 125IU | Vitamin C: 0.7mg | Calcium: 114mg | Iron: 0.2mg