Skip to Content

Baked Small Batch Cranberry Vanilla Rice Pudding

Note: I have received information and materials from JOHNSON & JOHNSON CONSUMER, Inc., McNeil Nutritionals, LLC Subsidiary the makers of LACTAID®. The opinions stated are my own. This is a sponsored post.


Everyone has that one dessert that they love. For my grandmother, it was Black Forest Cake, a German dessert made with layers of chocolate cake, a whipped cream frosting and cherries. We had it for celebrations, holidays and the occasional random evening. For my grandfather though, that dessert was something much simpler: Rice pudding.

Regretfully, I never tried it while he was alive. It just didn’t appeal to me. But a few years ago, I finally tried it — and realized that I’d missed out all those years. It’s no wonder he enjoyed this simple dessert. I only wish I’d enjoyed it with him back then.


Rice pudding is a classic — this creamy, rice-based dessert is often made on the stovetop and sometimes has raisins. But this version is jazzed up for the holiday season — dotted with dried cranberries and filled with vanilla flavor, this fragrant dessert is perfect for a holiday dessert spread. Plus, since it’s made with LACTAID® Milk, even your dairy-sensitive loved ones can enjoy this holiday dessert. LACTAID® Milk is real milk, just without the lactose, so those who are dairy sensitive can enjoy without a second thought.


Making this dessert is pretty darn simple and easy. You just stir together ingredients in a casserole dish and bake it. A little more stirring and baking, and it’ll be ready to serve with a dusting of nutmeg (I prefer to grate it fresh … so much good flavor!). Just be sure to allocate enough time to make this — it needs a few hours to slowly bake to perfection.

How are you making your holiday dessert table merry this year?


For 2016, I’ve partnered with LACTAID® Brand as a brand ambassador to spread the word about their line of lactose-free dairy products, including milk, ice cream, cottage cheese and holiday nog. You may recall the sundae I shared over the summer and the milkshake last spring — both lactose-free! The brand has also launched a No More #DairyEnvy campaign that’s committed to helping those with dairy sensitivity savor the full joy of dairy with the milk that doesn’t mess with you.

Follow the LACTAID® Brand on Facebook and Twitter for special tips on how to combat #DairyEnvy and check out additional dessert recipes using LACTAID® at

Yield: 4 servings

Baked Small Batch Cranberry Vanilla Rice Pudding

Baked Small Batch Cranberry Vanilla Rice Pudding
Prep Time 5 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 20 minutes


  • 1 quart LACTAID® Milk
  • 1/2 cup long grain rice
  • 1/2 cup sugar
  • 1/2 cup dried cranberries
  • 2 tsp vanilla extract
  • nutmeg


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Combine the milk, rice, sugar, dried cranberries and vanilla extract in a casserole dish. Slide into the oven and bake for 45 minutes, then stir. Bake for an additional 45 minutes, then stir. Bake for an additional 15-30 minutes, until creamy but not liquid-y
  3. Sprinkle with a pinch of nutmeg. Then enjoy.


Monday 26th of December 2016

Can this be made with almond milk and/or fresh cranberries

Sarah Walker Caron

Tuesday 27th of December 2016

Hi Cheryll,

Thanks for the question. Unfortunately, I haven't tested this recipe with almond milk or fresh cranberries. However, both would alter the flavor of this recipe -- fresh cranberries, for instance, may be too tart and could make this pudding more sour than sweet. As for almond milk, I am not sure how that would stand up to the baking process.

Sorry I can't be of more help!



Tandy | Lavender and Lime

Monday 12th of December 2016

I am not a fan of rice pudding. Not something I have yet to enjoy sadly.


Friday 9th of December 2016

I haven't had rice pudding in years!

Skip to Recipe