White Chocolate Rice Pudding with Dried Cranberry Sauce Recipe

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Rich, rice pudding with a hint of vanilla and sweet cranberry sauce.
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Servings:
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Ingredients
  • RICE PUDDING:
  • 1 1/2 cups hot water
  • 3/4 cup basmati rice - or any medium grain rice
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup sugar
  • 4 cups half and half
  • 1/4 teaspoon salt
  • 3/4 cup white chocolate chips
  • DIRED CRANBERRY SAUCE:
  • 1/2 cup sliced almonds - toasted
  • 1/2 cup dired cranberries
  • 2 cups merlot wine
  • 3/4 cup sugar
  • 1 teaspoon grated orange rind
  • 1 teaspoon grated fresh ginger
Container: large saucepan, individual serving dishes
Directions
PREP
10 mins
COOK
45 mins
READY IN
55 mins
RICE PUDDING:
  • Combine water and rice in a large saucepan.
  • Bring to a boil, cover and reduce heat to a simmer.
  • Simmer for 15 minutes or until the liquid is absorbed and the rice is tender.
  • Stir in vanilla, sugar, half and half and salt.
  • Cook over medium low heat for 30 minutes, stirring often so it doesn't scorch on the bottom.
  • Add white chocolate morsels, shut off heat, stir until the chocolate is melted.
  • Allow to cool for 5 minutes.
  • Spoon into individual serving dishes or if not serving right away, put in a covered container in the refrigerator.
  • When serving, top with dried cranberry sauce and sprinkle with almonds.

DRIED CRANBERRY SAUCE
  • Combine all of the ingredients in a medium saucepan.
  • Bring to a boil, reduce heat and cook uncovered for approximately 30 minutes or until the sauce coats a spoon and is reduced to 1 cup.
  • Stir occasionally while cooking.
  • Cool completely before serving.
  • Serve over rice pudding.
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