Cranberry Hazelnut Rice Pudding
Prep Time 15 mins
Cook Time N/A
Serves 6
Difficulty N/A
Ingredients
- 2 tbsp (30 mL) butter
- 1/2 cup (125 mL) hazelnuts, chopped
- 1 cup (250 mL) uncooked short grain rice
- 1/2 cup (125 mL) dried cranberries
- 2 tsp (10 mL) finely grated orange rind
- 1/2 tsp (2 mL) salt
- 2 cups (500 mL) milk
- 1 can (300 mL) Eagle Brand® Original or Low Fat Sweetened Condensed Milk
Directions
Step 1:
In medium saucepan, melt half the butter. Add nuts and cook 5 minutes, stirring often, until nuts are golden brown. Remove to small bowl.
Step 2:
Melt remaining butter. Add rice, cranberries, orange rind and salt. Cook, stirring, for 1 minute. Add milk; bring to a boil, stirring occasionally. Reduce heat, cover and simmer for 20 to 25 minutes or until rice is tender.
Step 3:
Add sweetened condensed milk; mix well. Remove from heat and stir in toasted hazelnuts. Serve warm, with cream, if desired.