TLC Cooking "Cranberry-Orange Rice Pudding"

Cranberry-Orange Rice Pudding

by the Editors of Publications International, Ltd.

Cranberry-Orange Rice Pudding

YIELD Makes 8 servings
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INGREDIENTS

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.

PREPARATION:

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.

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.

This recipe appears in: Custards & Puddings

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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