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Cranberry-Orange Rice Pudding

Cranberry-Orange Rice Pudding

Cranberry-Orange Rice Pudding


Makes 8 servings


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

*1-1/2 cups parboiled quick-cooking rice or 3 cups cooked rice can be substituted.


  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.


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

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

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