Cranberry Rice Pudding

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:

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.

Servings: Makes 6 servings.