Recipes - print - White Chocolate Rice Pudding with Dried Cranberry Sauce

White Chocolate Rice Pudding with Dried Cranberry Sauce - Recipe

Rich, rice pudding with a hint of vanilla and sweet cranberry sauce.
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White Chocolate Rice Pudding with Dried Cranberry Sauce Recipe
  • 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.

  • 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.
    Prep Time: 10 minutes
    Cook Time: 45 minutes
    Container: large saucepan, individual serving dishes
    Servings: 8
    -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
    -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