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Cranberry Hazelnut Rice Pudding

  • Makes: 6-8 portions  
  • Preparation Time: 15 minutes plus cooking time 

Ingredients

2 tbsp30 ml butter

1/2 cup125 ml hazelnuts, chopped

1 cup250 ml uncooked short grain rice

½ cup125 ml dried cranberries

2 tsp10 ml finely grated orange rind

1/2 tsp2 ml salt

2 cups500 ml milk

1 can300 ml Eagle Brand® Regular or Low Fat Sweetened Condensed Milk

Directions

  1 In medium saucepan, melt half the butter. Add nuts and cook 5 minutes, stirring often, until nuts are golden brown. Remove to small bowl.

  2 Melt remaining butter. Add rice, cranberries, orange rind and salt. Cook, stirring, for 1 minute. Add milk; bring to a boil, stirring occasionally. Reduce heat, cover and simmer for 20 to 25 minutes or until rice is tender.

  3 Add sweetened condensed milk; mix well. Remove from heat and stir in toasted hazelnuts. Serve warm, with cream, if desired.

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