Cranberry-Orange Rice Pudding

Cranberry-Orange Rice Pudding
Email recipePrint recipe
Measures Ingredients Weights
12 cups cooked short grain rice 3 kg
4 cups dried cranberries 500 g
2 1/2 tbsp grated orange zest -
1 1/4 tsp salt -
12 cups whole milk (3.25%) -
3 cans Eagle Brand® Sweetened Condensed Milk -
Garnish
  toasted chopped nuts (optional)  
  Smucker's® Raspberry PlateScapers™  

Yield: Makes 50 (1/2 cup / 125 mL each serving)

Instructions:

  1. In large saucepan, combine rice, cranberries, orange zest, salt, and whole milk. Cook over medium heat, stirring occasionally, for about 15 minutes or until thickened. Stir in Eagle Brand® Sweetened Condensed Milk. Serve warm or at room temperature, sprinkle with toasted nuts or Drizzle with Smucker's® Raspberry PlateScapers™, if desired.

Tip: Pudding thickens as it cooks. Stir in extra whole milk for a smoother consistency.