 | | Directions | RICE PUDDING:
- Combine water and rice in a large saucepan.
- Bring to a boil, cover and reduce heat to a simmer.
- Simmer for 15 minutes or until the liquid is absorbed and the rice is tender.
- Stir in vanilla, sugar, half and half and salt.
- Cook over medium low heat for 30 minutes, stirring often so it doesn't scorch on the bottom.
- Add white chocolate morsels, shut off heat, stir until the chocolate is melted.
- Allow to cool for 5 minutes.
- Spoon into individual serving dishes or if not serving right away, put in a covered container in the refrigerator.
- When serving, top with dried cranberry sauce and sprinkle with almonds.
DRIED CRANBERRY SAUCE
- Combine all of the ingredients in a medium saucepan.
- Bring to a boil, reduce heat and cook uncovered for approximately 30 minutes or until the sauce coats a spoon and is reduced to 1 cup.
- Stir occasionally while cooking.
- Cool completely before serving.
- Serve over rice pudding.
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Prep Time: 10 minutes
Cook Time: 45 minutes
Container: large saucepan, individual serving dishes
Servings: 8
|  | | Ingredients | | | |
| - | | RICE PUDDING: |
| - | | 1 1/2 cups hot water |
| - | | 3/4 cup basmati rice - or any medium grain rice |
| - | | 1 1/2 teaspoons vanilla extract |
| - | | 1/2 cup sugar |
| - | | 4 cups half and half |
| - | | 1/4 teaspoon salt |
| - | | 3/4 cup white chocolate chips |
| - | | DIRED CRANBERRY SAUCE: |
| - | | 1/2 cup sliced almonds - toasted |
| - | | 1/2 cup dired cranberries |
| - | | 2 cups merlot wine |
| - | | 3/4 cup sugar |
| - | | 1 teaspoon grated orange rind |
| - | | 1 teaspoon grated fresh ginger |
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