FatGirlEats

I saw someone on Foodbuzz mention rice pudding, and I thought, “Mmmm. That sounds good.”

But then I thought, “But I don’t have any milk.”

And then I thought, “And I don’t like raisins.”

And then I thought, “But I have pumpkin spice coffee creamer.”

And then I thought, “And I have dried cranberries.”

…and this idea was born!

You’ll need:

1/2 cup uncooked white rice
1 cup pumpkin spice flavored liquid coffee creamer
1 Tbsp butter
dash of salt
1/8 cup white sugar
1 egg
1/2 cup dried cranberries

Cook the rice according to directions (I cooked mine in a little more than a cup of water). Once rice is cooked, reduce heat and stir in 0.75 cup coffee creamer (saving 0.25 cup for later), the salt, and the butter. Cook until thick and creamy, about 15 minutes.

While that is cooking, beat your egg, add that to the rest of the creamer, and put the cranberries in this mixture to soak.

When rice mixture is thick and creamy, add the egg/cranberry mixture. Cook about 4 more minutes, stirring constantly. Serve warm. I topped with a little pumpkin pie spice.

This is really rich, so it might be a good idea to use half creamer and half milk. This made about 3 servings, and would be super easy to double for a bigger crowd.

It just tasted like the holidays! I loved it!