Wednesday, October 29, 2008

Stovetop Cranberry Pecan Rice Pudding

Stovetop Cranberry Pecan Rice Pudding

1. 1 quart milk
2. 1 cup uncooked long-grain white rice
3. 1/2 teaspoon salt
4. 1 cinnamon stick
5. 2 egg yolks
6. 1/3 cup sugar
7. 1/2 cup heavy whipping cream
8. 1 (6-ounce) package dried cranberries, chopped
9. 1/2 cup chopped pecans


1. In a large saucepan, combine milk, rice, salt, and cinnamon
stick. Cover and cook over low heat for 45 minutes, or until rice is
2. In a small bowl, combine egg yolks, sugar, and cream. Gradually
stir into rice mixture. Bring to a boil over medium heat and cook for
2 minutes. Remove cinnamon stick with a spoon.
3. Stir in cranberries and pecans. Chill until ready to serve.

Makes 8 servings