Eggless Cranberry Walnut Pudding Cups
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Learn more →Ingredients
4 servings
For the pudding
- ¾ cup short-grain white rice (such as arborio or sushi rice), uncooked
- 2 cups lactose-free whole milk
- 1 cup water
- 3 tbsp maple syrup
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp salt
- 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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