Orange-Cranberry Rice Pudding

1 C. uncooked short-grain brown rice

2 C. water

3 3/4 C. nonfat milk

3/4 C. dried cranberries

1/3 C. sugar

2 eggs, lightly beaten

2 T. grated orange peel

1 t. orange extract

Nonfat plain yogurt

In medium saucepan, combine rice with 2 cups water. Bring to the boil over medium-high heat and cook, uncovered, 15 minutes. Add milk and bring to the boil again. Cover, reduce heat to medium and cook 20 minutes. Let cool 5 minutes. Mixture will still be runny.

Preheat oven to 400° F. In medium bowl, combine rice mixture, cranberries, sugar, eggs, orange peel and orange extract. Pour into lightly oiled 2-quart baking dish.

Bake 30 to 45 minutes or until custard is firm and rice is tender. Serve warm with nonfat yogurt.

Serves 4 to 6.