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📋 Cranberry Gingerbread Christmas Rice Pudding Recipe
Make this festive and easy, gluten-free Cranberry Gingerbread Christmas Rice Pudding on the stove top in under 15 minutes, with condensed milk, cranberries, leftover cooked rice and no egg!
Course
Dessert
Cuisine
American
Keyword
leftover rice, rice pudding, stovetop
Prep Time
5
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
15
minutes
minutes
Servings
6
servings
Calories
138
kcal
Author
Terri Gilson
Equipment
medium saucepan
Ingredients
3
cups
cooked, leftover rice
¾
cups
milk
*I use 1 percent
½
cup
condensed milk
â…›
teaspoon
salt
1
teaspoon
cinnamon
½
teaspoon
ginger
â…”
cup
dried cranberries
1
teaspoon
vanilla extract
Garnish
whipped cream
optional
cinnamon sprinkles
US Customary
-
Metric
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
Â
*Please see post contents for important recipe information, substitutions and tips!
Nutrition Facts
📋 Cranberry Gingerbread Christmas Rice Pudding Recipe
Amount Per Serving (0.5 cup)
Calories
138
Calories from Fat 18
% Daily Value*
Fat
2g
3%
Saturated Fat 1g
6%
Cholesterol
10mg
3%
Sodium
94mg
4%
Potassium
138mg
4%
Carbohydrates
26g
9%
Sugar 24g
27%
Protein
3g
6%
Vitamin A
125IU
3%
Vitamin C
0.7mg
1%
Calcium
114mg
11%
Iron
0.2mg
1%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Serving:
0.5
cup
|
Calories:
138
kcal
|
Carbohydrates:
26
g
|
Protein:
3
g
|
Fat:
2
g
|
Saturated Fat:
1
g
|
Cholesterol:
10
mg
|
Sodium:
94
mg
|
Potassium:
138
mg
|
Sugar:
24
g
|
Vitamin A:
125
IU
|
Vitamin C:
0.7
mg
|
Calcium:
114
mg
|
Iron:
0.2
mg