Cardamom Cranberry Rice Pudding Recipe

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Cardamom Cranberry Rice Pudding
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  1. 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.
  2. 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.
  3. Just before serving, stir in cranberries and, if desired, pecans. If desired, sprinkle warm pudding with additional cardamom and serve with yogurt. Makes 6 (1/2-cup) servings.
  4. Tip: For softer cranberries, place dried cranberries in a small bowl; cover with boiling water. Let stand for 5 minutes. Drain well before stirring into rice pudding.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 121.87 Kcal (510 kJ)
Calories from fat 67.83 Kcal
% Daily Value*
Total Fat 7.54g 12%
Cholesterol 0.67mg 0%
Sodium 39.19mg 2%
Potassium 77.5mg 2%
Total Carbs 13.8g 5%
Sugars 11.04g 44%
Dietary Fiber 1.52g 6%
Protein 1.83g 4%
Vitamin C 0.3mg 0%
Iron 0.4mg 2%
Calcium 43.9mg 4%
Amount Per 100 g
Calories 124.96 Kcal (523 kJ)
Calories from fat 69.55 Kcal
% Daily Value*
Total Fat 7.73g 12%
Cholesterol 0.69mg 0%
Sodium 40.18mg 2%
Potassium 79.46mg 2%
Total Carbs 14.15g 5%
Sugars 11.32g 44%
Dietary Fiber 1.56g 6%
Protein 1.88g 4%
Vitamin C 0.3mg 0%
Iron 0.4mg 2%
Calcium 45mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.8
  • 3

Good Points

  • saturated fat free,
  • low sodium,
  • cholesterol free

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