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Cranberry Gingerbread Stovetop Rice Pudding
Make this festive and easy Cranberry Gingerbread Stovetop Rice Pudding in under 15 minutes, with 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
138
kcal
Author
Terri Gilson
Ingredients
3
cups
cooked, leftover rice
¾
cups
milk
*I use 1 percent
½
cup
condensed milk
⅛
tsp
salt
1
tsp
cinnamon
½
tsp
ginger
⅔
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 Stovetop Rice Pudding
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