Cranberry Rice Pudding
Festive, orange-scented creamy rice pudding, studded with sweet-tart dried cranberries.
1 cup uncooked medium grain rice
1 1/2 cups water
1 tablespoon plus 1 teaspoon orange peel - divided use
1/4 teaspoon salt
3 cups milk
1/3 cup granulated sugar
1/2 cup dried cranberries
- Combine rice, water, 1 tablespoon orange peel and salt in 2-quart saucepan. Heat to boiling; stir once or twice. Reduce heat; cover and simmer 15 minutes or until liquid is absorbed.
- Remove cover. Increase heat to medium-high; add milk, sugar and cranberries and bring to a boil, stirring constantly. Reduce heat to medium-low; cook until thick and creamy, 25 to 30 minutes, stirring frequently.
- Garnish with remaining orange peel.
Makes 6 servings.
Recipe provided courtesy of the USA Rice Federation.