Creamy Cranberry Rice Pudding |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 8 |
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A nice change from plain rice pudding. Next time you make plain steamed rice, make extra to use in this recipe. Cook time includes chilling time. Ingredients:
1 (1/4 ounce) envelope unflavored gelatin |
1/4 cup orange juice |
2 cups cooked white rice |
12 ounces evaporated skim milk |
1/2 cup granulated sugar |
1/2 cup dried cranberries, softened in warm water for 30 minutes and drained |
1 teaspoon vanilla extract |
1 cup frozen reduced-fat non-dairy whipped topping, thawed |
ground nutmeg |
Directions:
1. In small saucepan, sprinkle gelatin over juice; let stand 1 minute.
2. Over low heat, stir about 2 minutes, until gelatin dissolves.
3. In medium saucepan, over medium heat, bring rice, milk, sugar and cranberries to a boil; remove from heat.
4. Stir gelatin mixture and vanilla into rice mixture; cool 10 minutes.
5. Fold in thawed whipped topping.
6. Chill at least 1 hour. Just before serving, sprinkle with nutmeg. Top each serving with a dollop of thawed whipped topping if desired.
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