Jasmine Cranberry Cinnamon Rice Pudding


You read it right. Comfort in a bowl.

Sweet, delicious, slightly tart, aromatic comfort in a beautiful bowl. Use your prettiest one for this.

You can easily lighten it up by using 2% or less milk, but why? You can also make it with any short-grained rice, but the jasmine is really what turns it from a treat into an experience. It has such a divine scent and taste. Be kind to yourself and don’t miss out on the flavor. 🙂


2 1/2 cups whole milk

1/3 cup dry jasmine rice

pinch of salt

1 egg

1/4 cup organic cane sugar (or brown sugar)

1 teaspoon vanilla extract

1/3 teaspoon cinnamon

1/2 cup dried cranberries


1. Bring milk, rice and salt to a boil over high heat. Reduce heat to low and simmer until the rice is tender, about 20-25 minutes, stirring frequently.

2. In a small bowl, whisk together egg and sugar. Add egg/sugar mixture to the hot rice and milk mixture. Stir well until it thickens, anywhere from five to ten minutes. Mix in vanilla and cinnamon, pull off heat, and add cranberries. Let cool. Serve warm or chilled.

I hope you enjoy it. I wish we could all sit down and share a bowl together.

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