Almond & Cranberry Rice Pudding

Ingredients

• 1 ¼ cup 4Sisters short grain (sushi) rice
• 1 cup heavy cream
• 2 1/3 cups water
• 1/3 cup white sugar
• 1 tsp. ground cinnamon
• ½ tsp. salt
• ½ tsp. ground ginger
• 2 large eggs, beaten
• 6 tbsp. butter, cut into small pieces
• 1 tsp. baking powder
• ¼ cup golden raisins
• ¼ cup slivered almonds
• ¼ cup dried cranberries
• Honey, to drizzle
• Whipped topping

Instructions

1. Preheat oven to 350 degrees. Grease a 10x6 or 8x8 baking dish.
2. Bring cream, water, rice, sugar, cinnamon, salt, & ginger to a boil in a medium saucepan.
3. Reduce heat to a simmer and cover. Cook about 25-30 minutes until rice is done, stir often.
4. Stir the beaten eggs into the cooked rice quickly so that eggs do not cook, along with pieces of butter, baking powder, raisins, almonds, & cranberries.
5. Cover with foil and bake for 30 minutes. Uncover and bake an additional 10 minutes.
6. Best served warm, drizzled with honey, & served with whipped topping.

Notes

• Serves 8