Orange-scented, creamy
rice pudding laced with sweet-tart dried cranberries.
Cranberry
Rice Pudding
- 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.
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