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- 3/4 cup sugar
- 1 teaspoon grated orange rind
- 1 teaspoon grated fresh ginger
Rich, rice pudding with a hint of vanilla and sweet cranberry sauce.
Directions
RICE PUDDING:
Combine water and rice in a large saucepan.
Bring to a boil, cover and reduce heat to a simmer.
Simmer for 15 minutes or until the liquid is absorbed and the rice is tender.
Stir in vanilla, sugar, half and half and salt.
Cook over medium low heat for 30 minutes, stirring often so it doesn't scorch on the
bottom.
Add white chocolate morsels, shut off heat, stir until the chocolate is melted.
Allow to cool for 5 minutes.
Spoon into individual serving dishes or if not serving right away, put in a covered container
in the refrigerator.
When serving, top with dried cranberry sauce and sprinkle with almonds.
DRIED CRANBERRY SAUCE
Combine all of the ingredients in a medium saucepan.
Bring to a boil, reduce heat and cook uncovered for approximately 30 minutes or until the
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