ORANGE RICE PUDDING

ORANGE RICE PUDDING

Ingredients

1 c. orange juice
2/3 c. long grain rice
1/2 c. water
2 cs. buttermilk
3/4 c. refrigerated or frozen egg product, thawed, or 3 slightly beaten eggs
2/3 c. sugar
2 tbsps. orange juice
nonstick cooking spray
orange peel, cut into thin strips (optional)
fresh mint sprig (optional)

Directions

In a small saucepan, combine the 1 c. orange juice, the uncooked rice, and water. Bring to a boil; reduce heat. Cover and simmer for 15 to 20 minutes or until liquid is absorbed and rice is tender. Meanwhile, in a large bowl combine the buttermilk, egg, sugar, and the 2 tbsps. orange juice. Stir until sugar is dissolved.
Spray a 2-quart square baking dish with nonstick coating. Spoon rice mixture into dish, spreading evenly. Pour egg mixture over rice mixture. Place dish in a large baking pan; pour hot water into baking pan around dish to a depth of 1 inch.
Bake in a 350 degree oven for 40 to 45 minutes or until mixture is firm around the edges and is almost set in center. Remove square dish from outer pan; cool 30 minutes on a wire rack. Cover and chill 4 hours before serving. To serve, spoon pudding into dessert dishes. If desired, garnish with orange peel strips and mint sprigs.

Makes 10 to 12 servings.

Calories.....145.....Carbs.....29 g.....Fat.....1 g.....Chol.....2
mg.....Fiber.....1 g.....Sodium.....86 mg.