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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)