Creamy Cranberry Rice Pudding - cooking recipe

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

Preparation

In small saucepan, sprinkle gelatin over juice; let stand 1 minute.
Over low heat, stir about 2 minutes, until gelatin dissolves.
In medium saucepan, over medium heat, bring rice, milk, sugar and cranberries to a boil; remove from heat.
Stir gelatin mixture and vanilla into rice mixture; cool 10 minutes.
Fold in thawed whipped topping.
Chill at least 1 hour. Just before serving, sprinkle with nutmeg. Top each serving with a dollop of thawed whipped topping if desired.