Pumpkin and apple pie are two Thanksgiving dessert staples, yet not everyone likes pie. (I know…shocking, right?!) Creamy and lightly sweetened with the tang of orange and cranberry, this Crock Pot Cranberry Orange Rice Pudding with brandy sauce is a delicious holiday alternative to pie. It takes two hours in the crock pot, and a few hours in the refrigerator to chill, saving room in the oven for other dishes. Your non-pie dessert
heathens lovers will thank you, and even the pie lovers will ask for a bite!
Crock Pot Cranberry Orange Rice Pudding
- 1 1/4 c. Jasmine Rice
- 3 c. Milk
- 3 c. Heavy Cream
- 1 1/2 tsp. Grated Orange Zest
- 1 c. Dried Cranberries
- 1 c. Brown Sugar
- 3 Tbsp. Butter
- 1 Tbsp. Brandy
- 1 tsp. Cinnamon
- 1/2 tsp. Salt
Note: This recipe Crock Pot Cranberry Orange Rice Pudding makes enough pudding for 6-8 people. Divide the recipe in half for less.
Spray the crock-pot with non-stick spray or use a crock-pot liner (spray the inside of the liner with non-stick). Place all of the ingredients in the crock-pot in order of the recipe, and stir when all the ingredients have been added. I use jasmine rice because it has a nutty sweet taste. Cook for about two hours on high, stirring occasionally so it does not stick. Don’t worry if it looks “soupy”, the rice absorbs the liquid in the last half hour. I used fresh orange zest in my recipe, but you can also use dried orange zest. If you prefer not to use the brandy, substitute with vanilla extract. Serve warm or make ahead and serve chilled with the brandy sauce.
- 1 c. White Sugar
- 1/2 c. Heavy Cream
- 1/4 c. Brandy
- 1 Stick of Butter
Place the sugar, heavy cream, and brandy in a sauce pan and heat on medium. Add the butter in small 2 Tbsp sections, stirring frequently so the mixture does not stick. Cook about 6-8 minutes, until the butter is melted and the mixture is well blended. Drizzle hot over the cranberry orange rice pudding or served chilled. If you are looking for another cranberry sweet treat, be sure to try my cranberry apple strudel.