Cranberry Orange Rice Pudding - cooking recipe

Ingredients

1 cup long-grain rice
1 tablespoon grated orange zest
1 1/2 cups dried cranberries, coarsely chopped
1/2 cup orange juice
4 cups milk
1 (12 ounce) can evaporated milk
2/3 cup sugar
1/8 teaspoon salt

Preparation

Combine the rice and the zest in a 3-quart saucepan and cook rice according to package directions.
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.
Add the milk, evaporated milk, sugar and salt to the rice Cover and stir over medium-low heat about 40 minutes until slightly thickened.
Stir reserved cranberries into rice mixture. Cool to room temperature. Refrigerate until serving time.
NOTE: You can also use the rice from Chinese take-out in this recipe!