Cranberry Rice Pudding

6 servings


  • 1 cup uncooked medium grain rice
  • 1 1/2 cups water
  • 1 tablespoon plus 1 teaspoon orange peel, divided
  • 1/4 teaspoon salt
  • 3 cups milk
  • 1/3 cup sugar
  • 1/2 cup dried cranberries


Combine the rice, water, 1 tablespoon orange peel and salt in a 2-quart saucepan. Heat to boiling; stir once or twice. Reduce the heat; cover and simmer 15 minutes, or until the liquid is absorbed. Remove the cover.

Increase the heat to medium-high; add the salt, milk, sugar and cranberries and bring to a boil, stirring constantly. Reduce the heat to medium-low; cook until thick and creamy, 25 to 30 minutes, stirring frequently. Garnish with the remaining orange peel.

Recipe reprinted by permission of USA Rice Federation. All rights reserved.

RecID 11043

nutrition information per serving

252 calories; 3g total fat; 9mg cholesterol; 161mg sodium; 51g carbohydrates; 1g fiber; 6g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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