Cardamom Cranberry Rice Pudding
Evaporated fat-free milk makes this cardamom cranberry rice pudding taste rich and creamy without added fat.
Steps
In a medium saucepan , stir together the water , uncooked rice , and salt.
Bring to boiling.
Reduce heat.
Cover and simmer for 15 to 20 minutes or until rice is tender and most of the liquid is absorbed.
Stir evaporated milk , honey , and the 1 / 4 teaspoon cardamom into cooked rice.
Bring just to boiling.
Reduce heat to medium-low.
Cook , uncovered , about 5 minutes or until mixture is thick and creamy , stirring frequently.
Just before serving , stir in cranberries and , if desired , pecans.
If desired , sprinkle warm pudding with additional cardamom and serve with yogurt.
Makes 6 servings.
Let stand for 5 minutes.
Drain well before stirring into rice pudding.
Ingredients
water, long grain rice, salt, fat-free evaporated milk, honey, ground cardamom, dried cranberries, pecans, non-fat vanilla yogurt