Winter Rice Pudding with Dried Fruits
Warm up this winter with a comforting bowl of Winter Rice Pudding with Dried Fruits, a creamy and decadent dessert that’s perfect for chilly days. Made with Arborio rice, whole milk, and a medley of fragrant spices like cinnamon and nutmeg, this rice pudding gains a festive twist with the addition of sweet dried cranberries, raisins, and chopped apricots. Slowly simmered to perfection, this rich, custard-like treat is a true labor of love that rewards your patience with a velvety texture and warming flavors. Finished with optional garnishes of slivered almonds and powdered sugar for an elegant touch, this recipe is ideal for serving at holiday gatherings or indulging in after dinner. Ready in under an hour, it’s a simple yet indulgent dessert that brings coziness and joy to your table.
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Recipe Information
Ingredients
- 1 cup Arborio rice
- 4 cups Whole milk
- 1 cup Water
- 0.3333 cup Granulated sugar
- 2 teaspoons Vanilla extract
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.25 cup Dried cranberries
- 0.25 cup Dried apricots, chopped
- 0.25 cup Raisins
- 1 tablespoon Unsalted butter
- 0.25 teaspoon Salt
- 2 tablespoons Slivered almonds (optional, for garnish)
- 1 teaspoon Powdered sugar (optional, for garnish)
Instructions
Rinse the Arborio rice under cold water in a fine-mesh sieve until the water runs clear. This helps remove excess starch.
In a medium saucepan, combine the rice, water, and salt. Place over medium heat and bring to a gentle simmer, stirring occasionally. Cook until most of the water is absorbed, about 5 minutes.
Add the whole milk, granulated sugar, ground cinnamon, and ground nutmeg to the saucepan. Stir to combine and reduce the heat to low.
Cook the rice pudding uncovered, stirring occasionally, for about 30-35 minutes or until the rice is tender and the mixture thickens to a creamy consistency. Be mindful to stir frequently during the last 10 minutes to prevent sticking or burning.
Stir in the dried cranberries, chopped dried apricots, raisins, and vanilla extract. Continue to cook for another 5 minutes until the dried fruits have softened.
Remove the saucepan from the heat and stir in the unsalted butter until it is fully incorporated.
Allow the pudding to cool for 5-10 minutes. The mixture will thicken further as it cools.
Serve warm or chilled in bowls. For garnish, top with slivered almonds and a light dusting of powdered sugar, if desired.
Nutrition Facts
Calories |
1671 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.3 g | 66% | |
| Saturated Fat | 26.0 g | 130% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 1000 mg | 43% | |
| Total Carbohydrate | 262.1 g | 95% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 190.7 g | ||
| Protein | 42.4 g | 85% | |
| Vitamin D | 10.7 mcg | 54% | |
| Calcium | 1337 mg | 103% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 2365 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
