Cranberry-Orange Rice Pudding
Yield: Makes 8 servings
Ingredients:
1
tablespoon freshly grated orange peel
1-1/2
cups dried cranberries, coarsely chopped
1
can (12 ounces) evaporated milk
*1-1/2 cups parboiled quick-cooking rice or 3 cups cooked rice can be substituted.
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 |