Try one of our old fashioned desert
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
Bake 30 to 45 minutes or until custard is firm and rice is tender. Serve warm
with nonfat yogurt.
Serves 4 to 6.