Cranberry Orange Rice Pudding

Name: Cranberry Orange Rice Pudding
Ingredients: 1 cup long-grain rice; 1 tablespoon grated orange zest; 1 1/2 cups dried cranberries, coarsely chopped; 1/2 cup orange juice; 4 cups milk; 1 (12 ounce) can evaporated milk; 2/3 cup sugar; 1/8 teaspoon salt

8 ingredients

5 steps

Ingredients

1 cup long-grain rice
1 tablespoon grated orange zest
1 1/2 cups dried cranberries, coarsely chopped
1/2 cup orange juice
4 cups milk
1 (12 ounce) can evaporated milk
2/3 cup sugar
1/8 teaspoon salt

Directions

1

Combine the rice and the zest in a 3-quart saucepan and cook rice according to package directions.
2

Combine cranberries and orange juice in a small saucepan. Bring to a simmer over medium heat. Simmer 7 minutes or until juice is absorbed. Set aside.
3

Add the milk, evaporated milk, sugar and salt to the rice Cover and stir over medium-low heat about 40 minutes until slightly thickened.
4

Stir reserved cranberries into rice mixture. Cool to room temperature. Refrigerate until serving time.
5

NOTE: You can also use the rice from Chinese take-out in this recipe!