Low Sodium Cranberry Walnut Pudding Cups

Total time1 hr 40 min

Prep time10 min

Cook time30 min

Low Sodium Cranberry Walnut Pudding Cups

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Ingredients

4 servings

For the pudding

¾ cup short-grain white rice (such as arborio or sushi rice), uncooked
RiceSelect Sushi Rice In Jar - 32 Oz Mahatma Gluten-Free Short Grain Sushi Rice Ocean's Halo Sticky Rice, 32 oz La Preferida® Fancy Pearl Rice Tamanishiki Rice Super Premium Short Grain - 15 Lb
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2 cups lactose-free whole milk
1 cup water
3 tbsp maple syrup
1 tsp vanilla extract
½ tsp ground cinnamon
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ cup dried cranberries (no added apple juice; sweetened with sugar)

For the topping

½ cup walnut halves, roughly chopped

Instructions

1
Combine the rice, water, and 1 cup of the milk in a medium saucepan over medium heat. Bring to a gentle simmer, stirring occasionally, then reduce the heat to medium-low and cook uncovered, stirring every 2–3 minutes, until the liquid is mostly absorbed and the rice is just tender, about 15–18 minutes.
2
Pour in the remaining 1 cup of milk, the maple syrup, cinnamon, and salt. Continue cooking over medium-low heat, stirring frequently, until the mixture thickens to a creamy, spoonable consistency that mounds slightly when dropped from the spoon, about 10–12 minutes more.

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