Saturated Fat Grams per Serving: 1 Gram
Trans Fat Grams per Serving: 0
1 quart 1% organic low-fat milk
1/2 cup short-grain brown rice
1/4 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon cardamon
2 teaspoons cornstarch
2 eggs (look for omega-3 enriched eggs such as Egglands Best)
1 1/2 cups dried cranberries
1/2 cup plus 1 tablespoon bourbon
3 1/4 cup apple cider
3 tablespoons arrowroot
1 1/2 teaspoons lemon juice
1. Combine 3 1/2 cups of the milk with the rice, sugar, cinnamon and cardamon in a medium-sized, heavy-bottomed saucepot. Cover and simmer until the rice is tender, about 25 minutes.
2. In a separate bowl, combine the remaining milk with the cornstarch and eggs. Remove the saucepot from the heat and add about 2 cups of the hot liquid to the cornstarch mixture; whisking constantly. Add the warmed cornstarch mixture to the remaining milk mixture in the saucepot. Return the saucepot to the heat and while stirring constantly, bring the pudding to a boil and cook for 1 minute. Remove the saucepot from the heat and set aside to cool.
3. In a clean small saucepan, combine the dried cranberries, 6 tablespoons of the bourbon and 1 1/2 cups of the cider and bring to a simmer. Remove the saucepan from the heat and let sit for 10-15 minutes. Drain the cranberries, reserving the liquid.
4. Mix the arrowroot with the remaining bourbon to form a slurry. Add the slurry, lemon juice and cranberries to the cider. Simmer until the sauce thicknens, about 1 minute.
5. To serve, portion the rice pudding into dessert dishes and ladle the cider sauce on top.
This recipe proves comfort food can also be healthy food. Adults and children will love this creamy sweet treat. Cranberry Rice Pudding with Cider Sauce is perfect for the holidays.
The bulk of this recipe is made from whole grain brown rice, an excellent source of soluble fiber. Brown rice is also rich in niacin and is a good source of thiamin and magnesium. This treat also contains calcium from the milk and antioxidants from the cranberries.