Delicious, comforting rice pudding takes
on a holiday flair with the simple addition of dried cranberries
and lemon zest.
Holiday Rice Pudding
- 3 cups cooked rice
3 cups milk
1/2 cup granulated sugar
3 tablespoons butter or margarine
1/2 cup dried cranberries
Finely grated zest of 1 lemon
1 teaspoon vanilla extract
- Combine rice, milk, sugar and butter in
2 to 3-quart saucepan. Cook over medium heat, stirring often,
for 20 minutes.
- Add cranberries and lemon rind; cook 10
minutes.
- Remove from heat; add vanilla.
- Spoon into serving dishes.
Makes 6 servings.
Recipe provided courtesy of the USA Rice Federation.
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