Mandarin Rice Pudding
|Rice||1⁄2 Cup (8 tbs)|
|Ground cinnamon||1⁄4 Teaspoon|
|Water||2 Cup (32 tbs)|
|Evaporated skim milk||15 Ounce (1 Can)|
|Drained chopped mandarin oranges||1 Cup (16 tbs)|
|Minced crystallized ginger||2 Tablespoon|
|Toasted almonds||2 Tablespoon|
In a 3-quart saucepan over medium heat, stir the rice and oil until glossy, about 5 minutes.
Stir in the cinnamon.
Add the water and bring to a boil.
Reduce the heat to medium-low, cover the pan, and simmer the rice for 20 minutes, or until all the liquid has been absorbed.
Stir in the milk.
Cook over medium-low heat, stirring often, for 10 minutes.
Stir in the oranges, ginger and almonds.
Decorate with orange rind and serve warm or chilled.