August 9th is National Rice Pudding day, and we wanted to make sure we shared our favorite recipe. When rice pudding is mentioned we all think of that delicious dessert that grandma used to make. Well, let me take you back to that point in time where you’re sitting at grandma’s kitchen table on a sunny afternoon enjoying a bowl of creamy cranberry rice pudding. We use short grain rice for a creamier pudding and to pack the most flavor in each bite. This recipe is perfect for any berry-type of fruit that you need to use up. Bonus; if you can get your kids to try it, they’ll have no issue eating their fruits!
Stir rice into boiling water. Reduce heat to low, cover and simmer for 20 minutes.
In a clean Swiss Diamond saucepan, combine cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, about 15 to 20 minutes.
Stir remaining 1/2 cup of milk, beaten egg, and cranberries. Cook for 2 minutes more, stirring constantly. Remove from heat and stir in butter and vanilla.
RJ was raised in Charlotte NC. His culinary background stems all the way back to his high school days when he "took the cooking class for the free food". Later after completing culinary school he has worked as head Chef in a couple of high scale restaurants. Now he spends more time on the computer than in the kitchen, but is still turning out great recipes for all to enjoy.