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Almond Cranberry Rice


  • 2 cups cooked brown rice
  • 1/3 cup unsweetened almond milk
  • 1/4 cup slivered almonds
  • 1/4 cup dried cranberries
  • 1 teaspoon whipped butter or light margarine


1. Cook rice according to package directions.

2. Add 1 tsp light margarine or whipped butter into a medium sized pot, throw in the nuts and cranberries and toast on low heat for 5-8 minutes.

3. Add the rice and stir in the almond milk to coat evenly coat.  

4. Heat for another few minutes and serve.


Add a dash of salt for a savory flavor or a drizzle of honey for sweet.

This recipe also makes a great accompaniment to a spicy dish.


Courtesy of:


Marie Feldman, RD, CDE

Nutrition Facts

Serving Size: 1/2 cup

Servings Per Recipe: 4


Amount Per Serving

Calories 180

Total Fat 5 g

Saturated Fat <1 g
Sodium 25 mg


Total Carbohydrate 31 g
Dietary Fiber 3 g
Sugars 6 g

Protein 4 g