The holidays may be over, but if you have leftover bags of dried cranberries in yoir pantry, whip up this delightful rice pudding made with almond milk for a yummy dessert!
Rich Pistachio and Dried Cranberry Rice Pudding
3/4 cup short grain organic arborio rice
3 cups organic un-sweetened almond milk
1/3 cup organic evaporated cane sugar
Dash sea salt
1/2 vanilla bean, split lengthwise
2 cinnamon sticks
2 slices (1 inch thick) lemon peel
*1/4 cup dried cranberries
*1/3 cup Setton Farms Pistachio Kernels, roughly chopped
*To make the dish even faster, substitute 4 Setton Farms Pistachio Chewy Bites, roughly chopped. http://www.pistachiochewybites.com/
To a 4-quart pot and add rice, almond milk, sugar and sea salt. Stir gently. Cover and cook about 5 minutes, or until at a simmer. Add vanilla bean, cinnamon sticks, and lemon peel to rice. Stir once more and then partially cover. Cook at a simmer over low heat until rice is tender and liquid is almost absorbed, stirring occasionally, about 18 minutes.
Stir in dried cranberries and Setton Farms Pistachio kernels or the Pistachio Chewy Bites. Serve warm or chilled.
(C) Spork Foods, 2015
*Recipe and image courtesy of Spork Foods.*
About Spork Foods
L.A.-based sisters and celebrity chefs, Heather Goldberg and Jenny Engel of Spork Foods are vegan chefs that own a Los Angeles-based gourmet cooking school. The culinary duo are also cookbook authors and work with some of Hollywood’s elite including Emily and Zooey Deschanel, Kristen Bell, Dax Shepard, Kristin Bauer van Straten, and Alicia Silverstone.