Rice Pudding with Cranberry Topping
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There’s something timeless about a rice pudding — the way its creamy, custard-like texture cradles flavors both familiar and unexpected. This cranberry variation pays homage to centuries-old traditions of simmered grains in milk, while adding a burst of tart jewel-toned cranberries that feel as festive as they taste. Rice pudding is said to have been enjoyed by everyone from ancient emperors to Victorian tea party guests; here, it’s brought to your kitchen with a wink and a smile. Think of it as the little black dress of desserts — effortlessly elegant, yet entirely capable of causing a stir. 👨🍳
Cranberry Rice Pudding
Servings
6
Servings
Prep time
10
Minutes
Cooking time
35
Minutes
Type
Puddings
Rice
Ingredients
STREUSEL TOPPING
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1 cup uncooked white rice
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2 cups water
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4 cups whole milk
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1/2 cup sugar
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1 tsp vanilla extract
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1 cup fresh cranberries
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1/4 cup honey
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1 tsp ground cinnamon
Directions
- Cook rice – In a medium saucepan, bring rice and water to a boil, then reduce heat, cover, and simmer until water is absorbed, about 15 minutes.
- Add milk and sugar – Stir in milk and sugar, cooking over medium heat while stirring frequently until mixture thickens, about 20 minutes.
- Stir in flavor – Add vanilla and cinnamon, stirring to blend.
- Prepare cranberries – In a separate small saucepan, heat cranberries and honey over low heat until berries soften and release their juices, about 5 minutes.
- Assemble pudding – Spoon pudding into bowls and top generously with warm cranberry mixture before serving.
- Enjoy ✨
Notes
- Rice choice – Short-grain rice gives the creamiest texture, but medium-grain works too.
- Sweetness level – You can adjust the sugar and honey to suit your taste or dietary needs.
- Make ahead – Rice pudding can be made up to 2 days in advance and stored in the fridge.
- Serving temperature – It’s delicious warm, but equally lovely served chilled.
- Texture tip – Stir frequently while cooking to prevent sticking and to keep the pudding silky smooth.
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In a Trendy Bowl
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OTHER CRANBERRY RECIPES
If you enjoyed this, Cranberry Rice Pudding recipe, you may enjoy these other cranberry cake recipes below:
- Basic Cranberry Clafoutis
- Easy Cranberry Meringue Pie
- Cranberry Meringue Pie
- Strawberry Cranberry Sauce with Vanilla Ice Cream!
- Cranberry Sour Cream Cheesecake
- Creamy Cranberry Yogurt Delight
- Cranberry Thumbprint Cookies
As long as it has cranberries in it, your recipe will be divine. See the next section on how to “level up” this recipe even more, and bring it to a whole new level. Then browse the other cranberry recipes on cranby.com
IMPRESS YOUR GUESTS!
Why do people gravitate toward this pudding? It’s the promise of comfort wrapped in sophistication — the warmth of a homemade dessert presented with the elegance of a fine dining finale. The creamy canvas of rice pudding allows the cranberries to shine like rubies in snow, catching the eye before ever touching the palate. And when you serve it with style, you don’t just present dessert — you create a lasting memory.
– Serve in glass cups
Layer pudding and cranberries in clear glass cups for a striking visual effect.
– Add whipped cream
Top with a dollop of lightly sweetened whipped cream for a decadent touch.
– Sprinkle with zest
A light dusting of fresh orange zest adds both aroma and color.
– Use edible flowers
Tiny edible blooms on top make it instantly Instagram-worthy.
– Drizzle with sauce
A thin ribbon of caramel or white chocolate sauce turns rustic into refined.
– Add crunch
Top with toasted almonds or pistachios for a satisfying texture contrast.
– Serve warm with ice cream
The hot-and-cold contrast creates a memorable sensory experience.
– Present on a tray
Serve each portion on a small dessert plate with a coordinating spoon for extra polish.
FUN FACTS!
Cranberry rice pudding isn’t just tasty — it’s a science experiment you can eat! The starch in rice thickens the pudding as it heats, trapping moisture and creating that creamy texture we love. Cranberries get their vibrant red color from anthocyanins, natural pigments that change shades depending on acidity. And here’s a cool one: when you heat cranberries, they pop because of steam building up inside their skins — think of them as tiny, tart balloons. So the next time you make this dish, remember: you’re not just cooking… you’re performing a delicious chemistry lesson.
Gotta have It!
