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Cranberry Rice Pudding

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Description Edit

Makes 6 servings

Ingredients Edit

Directions Edit

  1. Combine rice, water, 1 tablespoon orange peel and salt in 2-quart saucepan.
  2. Heat to boiling; stir once or twice.
  3. Reduce heat; cover and simmer 15 minutes or until liquid is absorbed.
  4. Remove cover.
  5. Increase heat to medium-high; add milk, sugar and cranberries and bring to a boil, stirring constantly.
  6. Reduce heat to medium-low; cook until thick and creamy, 25 to 30 minutes, stirring frequently.
  7. Garnish with remaining orange peel.

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