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How to make it

  • Preheat oven to 325 degrees.
  • In a small saucepan combine water and rice. Bring boiling; reduce heat. Simmer, covered, 15 minutes or until all liquid is absorbed, stirring once.
  • In a medium bowl, combine eggs, milk, pumpkin, brown sugar, pie spice, vanilla, and salt.
  • Stir in rice and 1/2 cup of the cranberries.
  • Pour mixture into 1 1/2-quart straight-sided deep baking dish.
  • Place dish in baking pan on oven rack. Pour boiling water into baking pan until water comes halfway up sides of baking dish.
  • Bake 30 minutes; stir. Bake 35 minutes more or until outside edge appears set.
  • Remove dish from oven and cool slightly on wire rack.
  • Meanwhile, in a bowl combine remaining 1/4 cup cranberries and boiling water to cover. Let stand 15 minutes; drain.
  • Just before serving, toss together apple, walnuts,honey and cranberries.
  • Spoon over pudding. Serve warm.
  • To store, cover and refrigerate for up to 24 hours.

Reviews & Comments 5

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    " It was excellent "
    valinkenmore ate it and said...
    Oh my gosh! This sounds wonderful. Will definitely be making this soon.
    Thanks Janice for a great post!
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    " It was excellent "
    peetabear ate it and said...
    great twist on rice pudding... five forks
    Was this review helpful? Yes Flag
    " It was excellent "
    hungrybear ate it and said...
    Love this
    Was this review helpful? Yes Flag
    " It was excellent "
    momo_55grandma ate it and said...
    never saw a rice pudding I didnt luv thanks bunches high5
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    " It was excellent "
    cuzpat ate it and said...
    Was this review helpful? Yes Flag

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