Cranberry Swirl Rice Pudding Thanksgiving Treat Recipes

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CRANBERRY SWIRL RICE PUDDING ~ THANKSGIVING TREAT



Cranberry Swirl Rice Pudding ~ Thanksgiving Treat image

How delish would this be for a Holiday dessert? Not filling after a big meal and so yummy! For me good anytime of the year !!! It is also a healthful (Vitamin C) snack. Originally got recipe from my "Savoring Cape Cod" recipe book provided by the Mass. Audubon Society.

Provided by Carol Junkins @CarolAJ

Categories     Puddings

Number Of Ingredients 10

2 cup(s) milk
1/4 cup(s) long grain rice
2 tablespoon(s) granulated white sugar
1 - egg
1/4 teaspoon(s) nutmeg
pinch - of allspice
1/2 teaspoon(s) vanilla extract
1/2 cup(s) fresh cranberries. chopped
2 tablespoon(s) granulated white sugar
- whipped cream (optional)

Steps:

  • In saucepan, heat the milk, rice and sugar over medium heat. Boil for 1/2 minute; reduce heat and simmer 30 minutes.
  • Beat the egg in a small bowl and stir in 1 cup of rice mixture. Pour the egg-rice mixture back into remaining rice. Cook on low heat for 5 minutes.
  • Combine cranberries and sugar. Remove pudding from heat; blend in nutmeg, allspice and vanilla. Swirl in most of the cranberry mix. Reserve some for garnish.
  • Pour into glass bowls and refrigerate for 2 hours. Serve with reserved cranberry mix on top and whipped cream. Serves 4

SALTED-CARAMEL RICE PUDDING



Salted-Caramel Rice Pudding image

Rice pudding is pure dessert magic. Simple ingredients like jasmine rice, whole milk and sugar cook together to make a luscious treat, and the bittersweet salted caramel swirled throughout makes it even more irresistible. This pudding is flavored with vanilla, but a little orange zest, some instant espresso powder or a few smashed green cardamom pods would take it in another delicious direction.

Provided by Samantha Seneviratne

Categories     snack, custards and puddings, grains and rice, dessert

Time 35m

Yield 4 to 6 servings (about 3 cups)

Number Of Ingredients 11

4 cups whole milk, plus more as needed
1/3 cup jasmine rice
1/4 cup dark brown sugar
Pinch of kosher salt
2 large egg yolks
1 teaspoon pure vanilla extract
1/4 cup granulated sugar
1/3 cup heavy cream
1 tablespoon unsalted butter
1 teaspoon pure vanilla extract
3/4 teaspoon Diamond Crystal kosher salt or 1/2 teaspoon Morton kosher salt

Steps:

  • Prepare the rice pudding: In a medium pot, combine the milk, rice, brown sugar and salt. Bring to a boil over high, then reduce to a simmer and cook, stirring often, until the milk has reduced and become creamy and the rice has swollen, about 20 minutes. (Cook a few minutes more if you like a thicker pudding.) You'll be able to see the rice on the surface of the pudding. The mixture will look loose, but it will continue to thicken as it cools. Remove from the heat.
  • In a medium bowl, whisk the egg yolks with a few spoonfuls of the hot pudding. Add about 1 cup more pudding, little by little, then stir the yolk mixture back into the pudding. Stir in the vanilla. Cool slightly, then transfer to a serving bowl, cover and chill until cold, about 3 hours.
  • Prepare the caramel: In a small saucepan, combine the sugar and 2 tablespoons water. Cook over medium heat, carefully swirling the pan to cook evenly without stirring, until the mixture starts to darken in spots, about 5 to 7 minutes. Cook until the caramel is a deep amber, 1 or 2 minutes. Immediately add the cream and butter, and stir to combine. Cook until the mixture is uniform and creamy, about 1 minute more. Stir in the vanilla and salt. Set aside until cooled to room temperature, about 20 minutes. It will thicken as it cools.
  • Once the pudding is cold, you can adjust the consistency by adding a bit more milk. Just before serving, add the caramel to the cold rice pudding and swirl it through without fully combining.

CRANBERRY PUDDING



Cranberry Pudding image

This recipe was given to me years ago by my Aunt Lena, who lived on Cape Cod where cranberries are grown. The combination of warm tart cranberries and a smooth sweet brown sugar sauce is the perfect ending to any holiday meal!

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 9 servings.

Number Of Ingredients 14

1/4 cup butter, softened
1/2 cup sugar
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup 2% milk
1-1/2 cups fresh or frozen cranberries, halved
BROWN SUGAR SAUCE:
1 cup packed brown sugar
1 tablespoon all-purpose flour
1/8 teaspoon salt
2/3 cup water
1 tablespoon butter
1 teaspoon vanilla extract

Steps:

  • In a bowl, cream butter and sugar. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Stir in cranberries. Pour into a greased 8-in. square baking pan. Bake at 350° for 40 minutes or until lightly browned. Meanwhile, for sauce, combine sugar, flour and salt in a saucepan. Add water and stir until smooth. Cook and stir until mixture comes to a boil. Reduce heat; cook and stir 3 minutes more. Remove from the heat; stir in butter and vanilla. Cool slightly; serve over warm pudding. Refrigerate leftover sauce.

Nutrition Facts : Calories 262 calories, Fat 7g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 224mg sodium, Carbohydrate 49g carbohydrate (37g sugars, Fiber 1g fiber), Protein 2g protein.

CRANBERRY-RICE PUDDING



Cranberry-Rice Pudding image

Provided by Florence Fabricant

Categories     easy, dessert, side dish

Time 1h

Yield 6 servings

Number Of Ingredients 6

1 cup long-grain rice
3/4 cup sugar
6 cups milk
1 tablespoon grated orange peel
1 cup dried cranberries
Whipped cream (optional)

Steps:

  • Combine the rice, sugar and milk in a heavy saucepan. Bring to a simmer and stir in the orange peel and cranberries.
  • Cook, covered, stirring from time to time, until the rice is very tender, about 45 minutes.
  • Transfer to a serving bowl or six individual dessert dishes or stemmed goblets. Refrigerate.
  • Top each serving with whipped cream if desired.

Nutrition Facts : @context http, Calories 421, UnsaturatedFat 3 grams, Carbohydrate 78 grams, Fat 8 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 5 grams, Sodium 107 milligrams, Sugar 50 grams

CREAMY CRANBERRY RICE PUDDING



Creamy Cranberry Rice Pudding image

A nice change from plain rice pudding. Next time you make plain steamed rice, make extra to use in this recipe. Cook time includes chilling time.

Provided by Outta Here

Categories     Dessert

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 9

1 (1/4 ounce) envelope unflavored gelatin
1/4 cup orange juice
2 cups cooked white rice
12 ounces evaporated skim milk
1/2 cup granulated sugar
1/2 cup dried cranberries, softened in warm water for 30 minutes and drained
1 teaspoon vanilla extract
1 cup frozen reduced-fat non-dairy whipped topping, thawed
ground nutmeg

Steps:

  • In small saucepan, sprinkle gelatin over juice; let stand 1 minute.
  • Over low heat, stir about 2 minutes, until gelatin dissolves.
  • In medium saucepan, over medium heat, bring rice, milk, sugar and cranberries to a boil; remove from heat.
  • Stir gelatin mixture and vanilla into rice mixture; cool 10 minutes.
  • Fold in thawed whipped topping.
  • Chill at least 1 hour. Just before serving, sprinkle with nutmeg. Top each serving with a dollop of thawed whipped topping if desired.

ULTIMATE CRANBERRY PUDDING CAKE



Ultimate Cranberry Pudding Cake image

An absolutely delicious cranberry Bundt cake. The hot butter sauce is to die for. Great for the holidays!

Provided by Lisa Kreft

Categories     Desserts     Fruit Dessert Recipes     Cranberry Dessert Recipes

Time 1h30m

Yield 12

Number Of Ingredients 11

6 tablespoons butter
2 cups white sugar
4 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
2 cups evaporated milk
1 (12 ounce) package cranberries
1 cup butter
2 cups white sugar
1 cup heavy cream
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Mix together the flour, baking powder and salt. Set aside.
  • In a large bowl, cream together the 6 tablespoons butter and 2 cups sugar until light and fluffy. Beat in the flour mixture alternately with the evaporated milk. Stir in the cranberries. Pour batter into prepared pan.
  • Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
  • To make the Hot Butter Sauce: In a saucepan, combine 1 cup butter, 2 cups sugar, and cream. Bring to a boil over medium heat, reduce heat and let simmer for 10 minutes. Remove from heat and stir in vanilla. Serve slices of cake generously covered with hot butter sauce.

Nutrition Facts : Calories 735.4 calories, Carbohydrate 107 g, Cholesterol 95.3 mg, Fat 32.1 g, Fiber 2.4 g, Protein 7.9 g, SaturatedFat 19.9 g, Sodium 517 mg, Sugar 72.2 g

BAKED CRANBERRY PUDDING



Baked Cranberry Pudding image

This is an old-fashioned pudding that's a cranberry lover's delight. Serve warm topped with whipped cream for an elegant look, or in bowls with rich cream poured over for a homey touch. -Lucy Meyring, Walden, Colorado

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 10 servings.

Number Of Ingredients 18

2 large eggs, separated
1 cup packed brown sugar
1/2 cup heavy whipping cream
1/4 cup butter, melted
2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
3 tablespoons grated orange zest
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon cream of tartar, divided
1/8 teaspoon salt
3 cups coarsely chopped cranberries
TOPPING:
1-1/2 cups sugar
1/2 cup orange juice
2-1/2 cups whole cranberries
Optional: Orange zest strips and whipped cream

Steps:

  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Preheat oven to 350°., In a large bowl, beat brown sugar, cream, melted butter, vanilla and egg yolks until well blended. In another bowl, whisk flour, orange zest, baking powder, cinnamon, nutmeg, 1/4 teaspoon cream of tartar and salt. Add chopped cranberries; toss to coat. Gradually add to sugar mixture, mixing well. (Batter will be stiff.), Add remaining cream of tartar to egg whites; with clean beaters, beat on medium speed until soft peaks form. Fold into batter. Transfer to a greased 9-in. springform pan. Bake until a toothpick inserted in center comes out clean, 45-50 minutes., Meanwhile, for topping, combine sugar and orange juice in a small saucepan. Bring to a boil, stirring frequently; cook until sugar is dissolved, 2-3 minutes. Add cranberries; return to a boil. Reduce heat; simmer, uncovered, until berries pop, stirring occasionally, 6-8 minutes. Remove from heat; cover and keep warm., When pudding tests done, place springform pan in a 15x10x1-in. baking pan. Spoon cranberry mixture over top. Bake 10 minutes longer. , Cool pudding on a wire rack 10 minutes. Loosen sides from pan with a knife; remove rim from pan. Cool at least 1 hour before serving., If made ahead, pudding can be warmed in a 350° oven for 10 minutes. If desired, top with orange zest and serve with whipped cream.

Nutrition Facts : Calories 402 calories, Fat 10g fat (6g saturated fat), Cholesterol 71mg cholesterol, Sodium 143mg sodium, Carbohydrate 75g carbohydrate (57g sugars, Fiber 3g fiber), Protein 4g protein.

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