Gourmet Coffee Corner

Here is an excellent recipe for cranberry rice pudding; a sweet treat that isn’t too fattening.

Ingredients:

1 cup uncooked medium grain rice
1 ½ cups water
2 tablespoons of orange peel
½ cup dried cranberries
¼ teaspoon salt from a salt mill
3 cups milk
1/3 cup sugar

Directions:

Combine rice, water, orange peel and salt in a saucepan.  Heat until boiling, stirring occasionally.  Reduce the heat, cover the saucepan, and let simmer 15 minutes or until liquid is gone.  Removing the cover, increase the heat to medium-high and add sugar, milk, and dried cranberries.  Heat until boiling, stirring often.  Reduce the heat to medium-low, cook until thick and creamy, 25 or so minutes, stirring occasionally.  Wait to cool before eating.