Cranberry Pomegranate Rice Pudding

If you need a simple dessert that feeds a large group then this Cranberry Pomegranate Rice Pudding developed by Food Bloggers of Canada for USA Rice Canada fits the bill. It’s so easy to put together and the tart cranberries are offset by the sweet but delicate maple syrup and coconut milk mixture.

Cranberry Pom Rice Pudding


  • 2½ cups of cooked white or brown rice
  • 1 cup of frozen or fresh cranberries
  • ½ cup of pomegranate arils
  • ¼ cup of roughly chopped pistachios
  • 2 eggs
  • ¼ cup of sugar
  • 2 tbsp maple syrup (optional)
  • 2 cups of coconut milk (or 1 398ml can of coconut milk plus ⅓ cup of any other milk you have on hand to make up the difference)
  • pinch of salt
  • ½ tsp vanilla extract
  • ¼ tsp cinnamon (plus additional for dusting)
  • ¼ tsp nutmeg
  • ¼ tsp cardamom


  1. Preheat the oven to 400°F.
  2. Mix the rice, cranberries, pomegranate arils and pistachios in a large bowl and pour into a 9×9 baking dish.
  3. In a separate bowl whisk together eggs, sugar, maple syrup, coconut milk, salt, vanilla and spices until smooth and then pour over the rice mixture in the baking dish.
  4. Sprinkle a small dusting of cinnamon on top of the pudding.
  5. Place baking dish in a water bath – a large roasting pan filled with 1 inch of hot water will work – and bake in the oven for 40-50 minutes – the pudding is done when it starts to bubble, cranberry juices start to run and the top starts to brown.
  6. Serve warm on its own or with a scoop of ice cream or whipped cream.