Rice Pudding with Cranberry Walnut Sauce

Serves 4

Courtesy L. Julow; 2003 Rice Month Recipe Contest Winner


1 cup Sello Rojo® Short Grain Rice
2 2/3 cups milk
6 Tbsps sugar
1/2 tsp salt
1 1/2 cups half and half
2 eggs
1 tsp vanilla extract
2 Tbsps walnuts, chopped
For the Sauce:
1/2 cup red currant jelly
1/2 cup water
4 Tbsps dried cherries
2 Tbsps fresh lemon juice


1) In a heavy saucepan, simmer milk, rice, sugar, salt and 1 cup of the Half-and-Half, covered, until rice is tender and most liquid is absorbed, about 30 minutes.

2) While rice is cooking, in a small saucepan simmer jelly, water, cranberries or cherries, and lemon juice, covered, stirring occasionally, until jelly melts and sauce thickens slightly. Keep sauce warm.

3) In a measuring cup, using a fork, beat eggs, vanilla and remaining 1/2 cup Half-and-Half.

4) Remove rice from heat and stir constantly while adding the egg mixture. Return saucepan to stove, cook rice pudding over low heat, stirring constantly, until thick and creamy, about 5 minutes.

5) Stir walnuts into sauce and serve rice pudding with sauce.

*Percent Daily Values are based on a 2,000 calorie diet.    See full nutrition

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

Hide full nutrition


Consider yourself a good cook? Have a great rice pudding recipe? Suggest a recipe and your could recieve a ###.

Suggest a Recipe