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Chocolate Sugar Spritz
Making friends and influencing people can usually be best achieved by sharing a batch of fresh-out-of-the-oven chocolate cookies. Try it and you'll see.
Cranberry-Orange Rice Pudding
Yield: Makes 8 servings
Ingredients:
*1-1/2 cups parboiled quick-cooking rice or 3 cups cooked rice can be substituted. 1
cup long-grain rice*
1
tablespoon freshly grated orange peel
1-1/2
cups dried cranberries, coarsely chopped
1/2
cup orange juice
1
quart (4 cups) milk
1
can (12 ounces) evaporated milk
2/3
cup sugar
1/8
teaspoon salt
Preparation:
1.
Combine rice and orange peel in 3-quart saucepan; cook rice according to package directions.
2.
Meanwhile, combine cranberries and orange juice in saucepan; bring to a simmer over medium heat. Simmer 7 minutes or until juice is absorbed. Set aside.
3.
Add milk, evaporated milk, sugar and salt to cooked rice. Cook and stir over medium-low heat about 40 minutes or until slightly thickened.
4.
Stir cranberries into rice mixture. Cool to room temperature. Refrigerate until serving time.
Tip
A Chinese restaurant with take-out is never far away. If you don't have time to make long-cooking rice, or don't have parboiled rice in your cabinet, pick up cooked rice for take-out. For an even faster alternative, plump cranberries in orange juice, then add to 2 pounds of prepared rice pudding.
Nutritional Information:
| Serving Size: | |
| Sodium | 140 mg |
| Protein | 9 g |
| Fiber | 1.5 g |
| Carbohydrate | 65 g |
| Cholesterol | 22 mg |
| Saturated Fat | 3 g |
| Total Fat | 6 g |
| Calories from Fat | 15 % |
| Calories | 346 |
Dietary Exchange:
| Fat | 1 |
| Milk | 1 |
| Starch | 3 |
This recipe appears in:
Custards & Puddings
