The holidays are quickly approaching and we know what that means…family, friends and lots of cooking! Whip up this Rich Pistachio and Dried Cranberry Rice Pudding from Spork Foods and everyone will be begging for your recipe. You can bring this to your next holiday shindig or a simple family dinner.
This recipe is courtesy of Spork Foods and will make 4-6 servings.
Rich Pistachio and Dried Cranberry Rice Pudding
3/4 cup short grain organic arborio rice
3 cups organic un-sweetened almond milk
1/3 cup organic evaporated cane sugar
Dash sea salt
1/2 vanilla bean, split lengthwise
2 cinnamon sticks
2 slices (1 inch thick) lemon peel
* 1/4 cup dried cranberries
* 1/3 cup Setton Farms Pistachio Kernels, roughly chopped
*To make the dish even faster, substitute 4 Setton Farms Pistachio Chewy Bites, roughly chopped
To a 4-quart pot and add rice, almond milk, sugar and sea salt. Stir gently. Cover and cook about 5 minutes, or until at a simmer. Add vanilla bean, cinnamon sticks, and lemon peel to rice. Stir once more and then partially cover. Cook at a simmer over low heat until rice is tender and liquid is almost absorbed, stirring occasionally, about 18 minutes.
Stir in dried cranberries and Setton Farms Pistachio kernels or the Pistachio Chewy Bites. Serve warm or chilled.
Your Pistachio Dried Cranberry Rice Pudding sounds Delicious!! I have never had Rice Pudding with anything in it! This would be fun and exciting for me to make..My Husband is a Big Rice Pudding Lover.. So hopefully he will like this recipe as well. Thankyou for Sharing!!!
I love the idea of adding the pistachios and cranberries to the rice pudding. I might also add some dried cherries or substitute them for the cranberries. I have not made many different varieties of rice pudding, so this recipe shall give me the impetus to start to make more.
Hmm, I’ve actually never tried rice pudding. I’ve just never associated rice with a dessert, lol. But I do love cranberries, so maybe I’ll give it a try.
When I first started avoiding gluten I overdid it on the rice and now I can’t eat it at all–just doesn’t sound good to me. This rice recipe looks good though and I love cranberries and pistachios. I’d just sub stevia for the sugar.
This looks great, especially warmed up fpr a cold winter day. I have to check on the organic evaporated cane sugar, though, I’ve never heard of that, and the markets here are very small. But I bet I can find it online. I like the dash of sea salt, too, it always seems to bring out the sweetness of dishes so nicely.
Oh I like this recipe because I so enjoy the flavor of dried cranberries and pistachios but also because it looks so healthy that I would be glad to use this as a dessert with my grandkids.