Cranberry Orange Rice Pudding

1. 1

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

2. 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. 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. 4

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

5. 5

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

* Per serving · 4 servings · Values may vary.

No additional tips available.