White Chocolate-Cherry-Cranberry Rice Pudding

Bring 1.5 cups milk, cherries, cranberries, sugar, cinnamon, ginger, cardamom and salt to a boil in a medium saucepan over medium heat, stirring occasionally. Stir in the rice; cover, and reduce heat to low. Simmer 5 minutes, stirring occasionally.

While rice mixture cooks, prepare pudding mix according to package directions using the remaining 2 cups milk. Stir prepared pudding into rice mixture. Serve warm garnished with the crushed ginger-snaps. Yields 8 servings (serving size is 1/2 cup).

This is a recipe that I found in a Cooking Light book, however, I have made some changes to this recipe. I like to use the good ol’ cook rice but you could use instant. I also added the gingersnaps as the garnish and I just couldn’t resist the dried cranberries!

Play around with this recipe. The spices could easily be changed to fit your taste or the theme of the cooking event!