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Vanilla Rice Pudding with Cranberry, Pecan and Cinnamon

Nov 20, 2025

Vanilla Rice Pudding
with Cranberry, Pecan & Cinnamon

Serves four people

INGREDIENTS

  • 1.5 Cup Cold Water
  • .75 Cup Rice, Uncooked (I Prefer Basmati)
  • 2 Cups of Milk, divided. 1.5 Cup and a .5 Cup
  • .33 Cup Granulated White Sugar
  • Pinch of Kosher Salt
  • 1 Large Egg, Beaten
  • .66 Cup Craisins
  • 1 TBS butter, Cold
  • 1 TSP London Derry’s Vanilla Extract
  • .75 Cup of Chopped Pecans

DIRECTIONS

  1. Gather all ingredients. (This is called your “mise en place”)
  2. In a sauce pot, bring the water to a boil. Then add rice. Reduce heat to low, cover and let simmer for about 15 minutes or until the rice is tender and all of the liquid has been absorbed.
  3. Add 1.5 cup of milk, sugar and salt to the cooked rice. Cook on medium heat, stirring often, until thick and creamy, about 10-15 minutes.
  4. Whisk .5 cup of milk and the egg. Add the egg mix to the rice mixture with the craisins, stirring constantly to prevent burning, for about two minutes more.
  5. Remove from the heat and stir in the cold butter and vanilla
  6. Sprinkle with Chopped Pecans over the top of the pudding. Serve warm or chilled.