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cranberry gingerbread rice pudding in a red bowl with gingerbread men and more red bowls in background
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5 from 1 vote

📋 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
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 servings
Calories 138kcal
Author Terri Gilson

Equipment

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

 
*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 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