Almond and Cranberry Rice Pudding

This comforting rice pudding is flavored with vanilla beans and almond extract – a delicious dessert for any occasion!

  • 25 mins
  • 6 servings
Finished product of the vanilla rice pudding
Ingredients
  • 1 quart whole milk
  • 1 Rodelle Vanilla Bean, split and scraped, reserve the bean pod
  • 1 cup long grain white rice (like jasmin)
  • 1/2 cup sweetened condensed milk
  • 1/2 cup granulated sugar
  • 1/2 tsp Rodelle Almond Extract
  • 3/4 cup dried cranberries
  • 1/2 cup sliced almonds
Uses
Directions
  1. Add milk and Rodelle Vanilla Bean seeds and bean pods to a saucepan and bring to a boil.
  2. Add the rice and reduce to simmer.
  3. Cover and simmer for about 15 minutes.
  4. Add the condensed milk, sugar and Rodelle Almond Extract.
  5. Simmer for about 4 minutes.
  6. Add the cranberries and stir until combined.
  7. If the liquid has not yet been fully absorbed, cover and let pudding sit for about 5 minutes.
  8. Spoon warm pudding into individual cups or bowls and garnish with the sliced almonds.