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Butterscotch Orange Rice Pudding

1 (3 1/2-ounce) package butterscotch pudding and pie filling mix
2 cups milk
2 tablespoons grated orange peel
2 cups cooked rice
1/2 cup heavy cream, whipped
2 oranges, sliced

1. Combine pudding mix, milk and orange peel. Cook and stir over medium heat until mixture comes to a full boil. Add rice. Remove from heat; spoon into dessert dishes. Chill.
2. At serving time, top with whipped cream and garnish with sliced oranges.

Makes 6 servings.

Recipe provided courtesy of the USA Rice Federation.