Cranberry Rice Recipe

Bring the taste of the holidays into your home with this Cranberry Rice Recipe. Cranberries and almonds are mixed with savory spices to produce this flavorful recipe. We love it so much that it’s been added to our collection of Simple Rice Recipes!

The nutty richness of rice with the sweet and tart burst of cranberries offers a fusion of flavors and textures that will not only add vibrancy to your plate but also make for a visually stunning dish.

A vertical picture of a Cranberry Rice Recipe in square white bowl topped with fresh cranberries.

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Your dining experience will be elevated with a touch of sophistication at your table with this cranberry rice. It will be a hit regardless if you’re hosting a dinner party or preparing a weekday meal.

Reasons Why You Should Make this Cranberry Rice Recipe

  • It’s made with fresh ingredients
  • It really does bring the flavors of the holiday into your kitchen
  • Creation of the recipe takes minimal effort
  • It can easily double to feed a crowd

Ingredients and Tips for Making this Cranberry Rice

Wondering what you need to make this rice? I have you covered below!

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  • Long Grain Rice: This is the main ingredient in the entire recipe. Don’t skip it. We like to use Jasmine rice.
  • Sliced Almonds and Dried Cranberries: The combination of these ingredients give the recipe a tangy and nutty flavor.
  • Onions: This adds even more flavor to the dish.
  • Dried Parsley: Parsley brings earthy flavors to the recipe.
  • Chicken Bouillon: Using this ingredient versus canned chicken stock cuts down on the sodium. We enjoy using the Better Than Bouillon brand.
A Cranberry Rice Recipe in a white bowl topped with dried and fresh cranberries.

How Do You Store This Cranberry Rice?

The rice needs to be at room temperature before storing. Once it gets to this temp, store in an air tight glass container, such as these Pyrex Glass Food Storage Containers. It can stay refrigerated for up to 4 days.

What Spices Should I Use with this Cranberry Rice Recipe?

This particular recipe is made with parsley, onion, salt, and pepper. However, you can also add olive oil and maybe curry powder.

What Pairs Well with this Cranberry Rice?

This very well can be considered a holiday dish, however, you can pair this rice with anything apple and citrus related. You can also make pork and chicken recipes to compliment this rice.

Can I Make this in the Rice Cooker? If So, What Brand?

Yes! You can! We use an Aroma 6 Cup Rice Cooker to make ours. It has lasted us a long time (at least 10 years) and is super simple to operate. It also comes with a steamer bucket so you can add another ingredient while your rice is cooking.

More of Our Favorite Quick Rice Recipes

If you enjoy the recipe above, then check out more of our favorite quick and easy rice recipes from our family and friends:

A white bowl filled with a Cranberry Rice Recipe, sliced almonds, dried cranberries, and fresh cranberries.

Helpful Kitchen Tools

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A white bowl filled with a Cranberry Rice Recipe, sliced almonds, dried cranberries, and fresh cranberries.

Cranberry Rice Recipe

Bring the taste of the holidays home with this Cranberry Rice Recipe! With only 8 ingredients, it's prefect side for any holiday dinner!
Prep Time: 5 minutes
Cook Time: 45 minutes
Course: Side Dish
Cuisine: American
Keyword: easy, rice,
Serves: 6 servings
Calories Per Serving: 285


  • 3 tbsp. unsalted butter
  • 1/4 cup sliced almonds
  • 1/2 cup onion (diced)
  • 1 1/2 cups jasmine rice
  • 1/2 cup dried cranberries
  • 2 tsp. dried parsley
  • 1 cup water
  • 1 tsp. chicken bouillon
  • salt and pepper to taste (optional)
  • fresh cranberries for garnish (optional)


  • Melt 1 tablespoon of the unsalted butter in a saucepan over medium heat. Place the almonds in the pan and stir constantly until they reach a light brown color. Place the almonds in a bowl and set aside.
  • Take the remaining 2 tablespoons of butter and place in a medium saucepan. On low heat, add the onions and cook until softened.
  • Add the rice and dried cranberries. Stir until well combined with the onions.
  • Add the 1 cup of water and chicken bouillon. Increase the heat to medium and boil. Decrease the heat to low and cook until the liquid has been absorbed, about 18 minutes.
  • Take off the heat and let the saucepan stand for about 5 minutes. Stir in the rest of the almonds and the parsley. Add salt and pepper to taste.
  • Garnish with fresh cranberries if desired.

Libby’s Notes


Serving: 1cup | Calories: 285kcal | Carbohydrates: 48g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 17mg | Potassium: 152mg | Fiber: 2g | Sugar: 8g | Vitamin A: 217IU | Vitamin C: 3mg | Calcium: 49mg | Iron: 1mg
Tried this recipe?Mention @cooknwithlibby or tag #cookwlib!

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