CRANBERRY RICE PUDDING

For a cold day nothing better that a warm dessert, like a rice pudding with a special touch of orange zest and cranberries, perfect after a delicious dinner to warm the soul.

This is another recipe that I modified. Originally was with cherries, but I am a cranberry fan so I decided to change it. Looking at my pantry I found a bottle of Madagascar Bourbon Pure Vanilla Extract, that I bought in December, and I thought it will be a good flavor for the rice..
but also I made it with regular vanilla or a bean vanilla and the result is very good too.

Because I like the rice pudding white as possible I put the cloves and cinnamon in a Stainless Steal Tea Ball Infuser, or also you can use a coffee filter. You put the species into the coffee filter and tie it to hold the spices. When you rice is ready put away the filter and you have a white rice with the flavor of the spices.

CRANBERRY RICE PUDDING

 Ingredients

2 cups of milk
1 1/2 cups of water
1 cup uncooked white rice
1 tablespoon of sugar
5 cloves
1 cinnamon stick
2/3 cup dried cranberries
3 tablespoons of heavy cream
1 can sweetened condensed milk
1/2 orange zest
1/2 teaspoon of vanilla
ground nutmeg, for garnish, optional

Directions

In a medium pot, put the rice, water, milk, and sugar. Bring to boiled on medium heat. Stir to prevent to stick to the bottom of the pot.

Cover and cook until the rice is tender.

In a bowl pour the condensed milk with a half of water to dilute it. Set aside.

Add to the rice the cranberries, heavy cream and cooked for a 10 minutes stirring frequently until the pudding thickens slightly.

Add the condensed milk mixture to the rice and stir until is well combined. Cook for a minute. If it is to thick you can add more milk, as desired.

Turn the heat off and add the vanilla. Serve into individual bowls and garnish with nutmeg.