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Cranberry Pecan Rice Pudding PDF Print E-mail
(7 votes, average 4.71 out of 5)
Monday, 22 November 2010 00:00

Printable Recipe

4 cups milk
1 cup uncooked long grain rice
1/2 teaspoon salt
2 egg yolks
1/3 cup sugar
1/2 cup heavy whipping cream
1/2 teaspoon cinnamon
1 cup dried cranberries
1/2 cup chopped pecans

     In a large saucepan combine milk, rice and salt.  Cover and cook over low heat for 45 minutes, until rice is tender.
     In a small bowl, combine egg yolks, sugar, cream and cinnamon.  Gradually stir into rice mixture.  Continue cooking over medium heat for 2 minutes, stirring constantly.  Stir in cranberries and pecans. 
    Chill until ready to serve.  Top with whipped cream and chopped nuts if desired. 

Based on a recipe from Paula Deen.

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