📋 Gingerbread Cranberry Rice Pudding Recipe
Make this festive and easy, gluten-free Gingerbread Cranberry Rice Pudding on the stove top in under 15 minutes, with condensed milk, cranberries, leftover cooked rice and no egg!
Servings 6 servings
Calories 138kcal
Equipment
Ingredients
- 3 cups cooked, leftover rice
- ¾ cups milk *I use 1 %
- ½ cup condensed milk
- ⅛ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ⅔ cup dried cranberries
- 1 teaspoon vanilla extract
Garnish
- whipped cream optional
- cinnamon sprinkles
Instructions
- In a medium saucepan, combine all ingredients.3 cups cooked, leftover rice, ¾ cups milk, ½ cup condensed milk, ⅛ teaspoon salt, 1 teaspoon cinnamon, ½ teaspoon ginger, ⅔ cup dried cranberries, 1 teaspoon vanilla extract
- Cook, uncovered, over medium heat for 10 minutes or until thickened, stirring often.
- Remove from the heat; spoon into serving dishes. Serve warm or cold; top with whipped cream if desired and cinnamon sprinkles.whipped cream, cinnamon sprinkles
Notes
🌡️Storing
You can store this rice pudding in a sealed container in the fridge for up to 4 days (that includes from the time the rice was cooked).
You can freeze it for up to 3 months in an airtight container. However, keep in mind that the texture does change a little (a bit more spongy) when it's defrosted. You'll want to eat it warmed up if you've previously frozen it.
Tips:
Garnish: Add some slivered almonds on top for a nice crunch!
Dairy-free- Use a non-dairy milk such as almond milk and make your own Dairy-free condensed milk
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
