CRANBERRY RICE PUDDING
IACP Take 5! Recipe Contest Winner - Jill Nussinow
Yield: Makes 6 servings.
Ingredients
• 1 cup uncooked medium grain rice
• 1 1/2 cups water
• 1 tablespoon plus 1 teaspoon orange peel, divided
• 1/4 teaspoon salt
• 3 cups milk
• 1/3 cup sugar
• 1/2 cup dried cranberries
Directions
Combine rice, water, 1 tablespoon orange peel and salt in 2-quart saucepan. Heat to boiling; stir once or twice. Reduce heat; cover and simmer 15 minutes or until liquid is absorbed. Remove cover.
Increase heat to medium-high; add milk, sugar and cranberries and bring to a boil, stirring constantly. Reduce heat to medium-low; cook until thick and creamy, 25 to 30 minutes, stirring frequently. Garnish with remaining orange peel.
Nutrition Facts
Calories 252
Total Fat 3g
Cholesterol 9mg
Sodium 161mg
Total Carbohydrate 51g
Dietary Fiber 1g
Protein 6g
USA Rice Federation (www.usarice.com)
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