Cranberry Rice Dessert Recipes

Steps:

• In a large bowl, mix the first seven ingredients and 1-1/2 cups bread flour. In a small saucepan, heat milk, water, molasses and butter to 120°-130°. Add to dry ingredients; beat on medium speed 2 minutes. Stir in cranberries, rice and enough remaining bread flour to form a stiff dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rest 10 minutes. , Punch down dough. Turn onto a lightly floured surface; divide in half. Shape into loaves. Place in two greased 9x5-in. loaf pans, seam side down. Cover with kitchen towels; let rise in a warm place until almost doubled, about 20 minutes. Preheat oven to 350°. , Bake 40-45 minutes or until golden brown. Cool in pans 10 minutes. Remove to wire racks to cool.

Steps:

• Heat oven to 350°. Grease square baking dish, 8x8x2 inches. Place wild rice in wire strainer. Run cold water through rice, lifting rice with fingers to clean thoroughly.
• Heat wild rice and water to boiling in 2-quart saucepan, stirring occasionally; reduce heat to low. Cover and simmer 30 minutes; drain.
• Melt butter in 10-inch skillet over medium heat. Cook onion and mushrooms in butter, stirring occasionally, until onion is tender. Mix wild rice and onion mixture in baking dish. Mix broth, salt and garlic; pour over rice mixture.
• Cover and bake 1 1/4 hours. Stir in cranberries. Cover and bake 15 to 20 minutes or until liquid is absorbed.

Steps:

• In small saucepan, sprinkle gelatin over juice; let stand 1 minute.
• Over low heat, stir about 2 minutes, until gelatin dissolves.
• In medium saucepan, over medium heat, bring rice, milk, sugar and cranberries to a boil; remove from heat.
• Stir gelatin mixture and vanilla into rice mixture; cool 10 minutes.
• Fold in thawed whipped topping.
• Chill at least 1 hour. Just before serving, sprinkle with nutmeg. Top each serving with a dollop of thawed whipped topping if desired.

Steps:

• Cover rice with an inch of water in a heavy saucepan. Bring to a boil, remove from heat, drain and return rice to the saucepan. Add two cups of the milk.
• Cook the rice and the milk over very low heat, stirring from time to time until the rice is tender and the mixture is thick. Add additional cup of milk or a little more if necessary and continue cooking until the mixture is thick. Cooking time should be about 40 minutes. Stir in one-half cup of the sugar and the vanilla. Cool then refrigerate the rice.
• Meanwhile, simmer the cranberries with one cup of water and the remaining three-quarters cup sugar for about 15 minutes, until the cranberries are very tender. Remove from heat, stir in the kirsch and refrigerate until ready to serve.
• Whip the cream until it holds a peak but is not excessively stiff. Stir the rice mixture and gently fold in the whipped cream. Transfer rice mixture to a serving dish or to individual goblets and serve with cranberry sauce. The sauce can be served on the side or spooned directly on top of the dessert.

Steps:

• Heat the butter over medium heat in a saucepot. Add the orzo and toast until golden. Stir in the rice, add the stock and cranberries. Bring to a boil, and then reduce heat to simmer. Cover and cook until tender, 15 to 18 minutes. Fluff the rice and combine with walnuts and scallions to serve.

Steps:

• Put cranberries in a medium bowl and pour in enough hot tap water to cover. Set aside while you make the rice.
• In a medium pot over medium-high heat, add the water, orange juice, and butter, and bring to a boil. Stir in the rice, and the included contents of the seasoning packet, and return to a boil. Turn the heat to low, cover, and cook until the rice is tender, about 20 to 25 minutes. Drain the cranberries and add them to the rice along with the orange zest, and almonds. Gently stir them in, fluffing the rice. Transfer the rice to a serving bowl, cover and keep warm until ready to serve.

Steps:

• Heat olive oil in a large skillet or Dutch oven over medium heat. Cook and stir onion in hot oil until tender and translucent, about 5 minutes.
• Stir cranberries and jasmine rice into onion until rice is coated with oil and rice is lightly toasted, about 5 minutes more.
• Pour chicken broth into skillet and season with kosher salt and black pepper.
• Bring rice mixture to a boil over high heat, then cover and reduce heat to low. Simmer until rice is tender and liquid is absorbed, about 22 minutes.
• Remove skillet from heat; stir green onions, cilantro, and almonds into rice mixture. Adjust seasoning if necessary.