Creamy Cranberry Rice Pudding
Creamy Cranberry Rice Pudding
Categories:
desserts, rice
1 envelope unflavored gelatin
1/4 cup orange juice -or water
2 cup brown rice; cooked
12 oz evaporated non-fat milk
1/2 cup granulated sugar
1/2 c dried cranberries; softened -in water for 30 1 ts vanilla extract 1 c reduced-calorie nondairy whipped to; thawed 1 ground nutmeg; optional
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 in gelatin mixture and vanilla; cool 10 minutes. Fold in whipped topping.
Chill at least 1 hour. Just before serving, sprinkle with nutmeg.
Per serving: About 202 calories, 6g protein, 41g carbohydrate, 1g fat, 5% calories from fat, 2mg cholesterol, 60mg sodium, 1g fiber.
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Yield: 8 servings