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Cranberry Rice Pudding

Source: USA Rice Federation
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  6 servings
RECIPE 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.


Recipe reprinted by permission of USA Rice Federation. All rights reserved.
Date Added: 02/24/2009
Nutrition Facts per Serving
Yield:   6 servings
Calories: 252
Fat. Total: 3g
Fiber: 1g
Carbohydrates, Total: 51g
Sodium: 161mg
% Cal. from Fat: 11%
Cholesterol: 9mg
Protein: 6g
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