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|
*1-1/2 cups parboiled quick-cooking rice or 3 cups cooked rice can be substituted.
- Combine rice and orange peel in 3-quart saucepan; cook rice according to package directions.
- 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.
- Add milk, evaporated milk, sugar and salt to cooked rice. Cook and stir over medium-low heat about 40 minutes or until slightly thickened.
- 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.
|Saturated Fat||3 g|
|Total Fat||6 g|
|Calories from Fat||15 %|
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