Fluffy Cranberry Rice Pudding

Name: Fluffy Cranberry Rice Pudding
Ingredients: 1 cup Riceland Long-Grain White Rice, prepared according to package directions*; 1 envelope Knox unflavored gelatin; 3 tablespoons cold water; 3/4 cup dried cranberries (NOT cranraisins), hydrated for at least 30 minutes in 2 cups hot water or cranberry juice; drain.; 2/3 cup sugar; 1/4 teaspoon salt; 3 tablespoons cornstarch; 2 cups whole milk; 1 cinnamon stick, optional (do not substitute ground cinnamon); 3 egg yolks, beaten; 2 tablespoons butter; 2 teaspoons pure vanilla extract; 3 egg whites; 1/4 teaspoon cream of tartar; 6 tablespoons sugar; 1 cup whipping cream, whipped with 1/4 cup sifted powdered sugar; 1/2 cup toasted sliced almonds as garnish

www.riceland.com

You may have tossed your pudding in a few dried cranberries, but never had them combined in a lighter, fluffier deliciousness that is this Fluffy Cranberry Rice Pudding.

View full recipe on www.riceland.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.riceland.com.

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Ingredients

1 cup Riceland Long-Grain White Rice, prepared according to package directions*
1 envelope Knox unflavored gelatin
3 tablespoons cold water
3/4 cup dried cranberries (NOT cranraisins), hydrated for at least 30 minutes in 2 cups hot water or cranberry juice; drain.
2/3 cup sugar
1/4 teaspoon salt
3 tablespoons cornstarch
2 cups whole milk
1 cinnamon stick, optional (do not substitute ground cinnamon)
3 egg yolks, beaten
2 tablespoons butter
2 teaspoons pure vanilla extract
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar
1 cup whipping cream, whipped with 1/4 cup sifted powdered sugar
1/2 cup toasted sliced almonds as garnish