Cranberry & Pistachio Rice Pudding

Ingredients

• 240 ml Skim milk
• 240 ml Water
• 185 g Short-grain rice
• 2 piece(s) Eggs
• 300 ml Condensed milk (unsweetened or low sugar)
• 5 tbsp Vanilla extract
• 25 cup Sugar substitute or erythritol
• 0.3 tsp Ground cinnamon
• 55 g Fresh cranberries
• 15 cup Chopped pistachios

Instructions

1. Heat skim milk and water until just simmering, add rinsed short-grain rice, bring to a boil then reduce to a gentle simmer and cook uncovered for about thirty minutes, stirring once every ten minutes, until the rice is soft
2. Mix eggs, sweetened condensed milk (about three quarters of the total), vanilla extract, and a sugar substitute or erythritol until smooth
3. Stir the remaining sweetened condensed milk into the cooked rice until combined
4. Scoop about one quarter of the rice mixture into the egg-and-milk mixture and whisk quickly
5. Pour the mixture back into the pot and stir to combine
6. Continue heating and stirring constantly until it comes back to a boil and thickens, then remove from heat
7. Serve in bowls and top with ground cinnamon, fresh cranberries, and chopped pistachios
8. Enjoy warm or refrigerate and serve chilled

Storage and Meal Prep Tips