Cranberry Rice Pudding Bake: The Christmas Dessert That Stole the Show
It does not look like a pie. It does not behave like a pie. But somehow, this bubbling, golden-topped cranberry rice pudding bake has become the most requested dessert at the holiday table every single year. Skeptics become believers after just one bite, and that creamy, lightly sweet interior dotted with jewel-bright cranberries is impossible to resist once you know what you are eating.
This is the kind of dish that earns its place on the menu through sheer deliciousness rather than appearances. Baked until the top is deeply caramelized and the inside is soft, custardy, and fragrant, it sits somewhere beautifully between a classic rice pudding and a baked casserole. Serve it warm straight from the dish and watch it disappear completely before the night is over.
Ingredients
- 2 cups cooked white rice, slightly cooled
- 3 large eggs, beaten
- 1 and 1/2 cups whole milk
- 1/2 cup heavy cream
- 3/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon salt
- 1 cup dried cranberries or fresh cranberries
- 2 tablespoons unsalted butter, melted, plus extra for greasing
- Zest of one orange, optional but highly recommended
Method
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