Skip to Content

Fluffy Cranberry Rice Pudding

You may have tossed your pudding in a few dried cranberries, but never had them combined in a lighter, fluffier deliciousness that is this Fluffy Cranberry Rice Pudding.






Cook Time

1 hour 30 min.

Product used:

Medium-Grain White




1 cup Riceland Medium-Grain rice, prepared according to package directions*
1 envelope Knox unflavored gelatin
3 tablespoons cold water
3/4 cup dried cranberries (NOT cranraisins), hydrated for at least 30 minutes in 2 cups hot water or cranberry juice; drain.
2/3 cup sugar
1/4 teaspoon salt
3 tablespoons cornstarch
2 cups whole milk
1 cinnamon stick, optional (do not substitute ground cinnamon)
3 egg yolks, beaten
2 tablespoons butter
2 teaspoons pure vanilla extract
3 egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar
1 cup whipping cream, whipped with 1/4 cup sifted powdered sugar
1/2 cup toasted sliced almonds as garnish


  1. Prepare rice and set aside to cool completely. (May be prepared a day ahead and refrigerated.)
  2. Soften gelatin in cold water. Set aside.
  3. Hydrate cranberries in hot water or cranberry juice; set aside
  4. In a medium saucepan, whisk 2/3 cup sugar, salt and cornstarch in saucepan. Gradually stir in milk.
  5. Add in cinnamon stick.
  6. Cook over medium heat until mixture boils. boil 1 minute, whisking constantly.
  7. Remove from heat. Stir some of hot mixture into the beaten egg yolks (temper), then add to remaining hot mixture.
  8. Boil one minute, whisking constantly. Remove from heat and pour through a strainer, if desired.
  9. Blend into mixture, the butter, vanilla and softened gelatin. Remove cinnamon stick.
  10. Create a meringue by beating the egg whites until foamy adding in the cream of tartar and gradually adding in the 6 tablespoons of sugar. Beat until stiff peaks form.
  11. Pour small amounts of the hot mixture into the meringue until thoroughly blended. FOLD in drained, dried cranberries.
  12. Gently FOLD in 3 cups prepared medium-grain rice. Do not stir or beat. You want the mixture to be light and fluffy.
  13. Pour into individual serving dishes and refrigerate until serving.
  14. Top with whipped cream and toasted almonds. Sprinkle with cinnamon, if desired.

*Note: Fluff rice with a fork after cooking is completed. Cover with a clean dish towel and replace lid. Allow to come to room temperature. Stir with a fork to separate grains.