Creamy Cranberry Rice Pudding

• 1 (1/4 ounce) envelope unflavored gelatin
• 1/4 cup orange juice
• 2 cups cooked white rice
• 12 ounces evaporated skim milk
• 1/2 cup granulated sugar
• 1/2 cup dried cranberries, softened in warm water for 30 minutes and drained
• 1 teaspoon vanilla extract
• 1 cup frozen reduced-fat non-dairy whipped topping, thawed
• ground nutmeg

1. In small saucepan, sprinkle gelatin over juice; let stand 1 minute.
2. Over low heat, stir about 2 minutes, until gelatin dissolves.
3. In medium saucepan, over medium heat, bring rice, milk, sugar and cranberries to a boil; remove from heat.
4. Stir gelatin mixture and vanilla into rice mixture; cool 10 minutes.
5. Fold in thawed whipped topping.
6. Chill at least 1 hour. Just before serving, sprinkle with nutmeg. Top each serving with a dollop of thawed whipped topping if desired.

unflavored gelatin, orange juice, white rice, milk, granulated sugar, cranberries, vanilla, frozen reducedfat nondairy whipped topping, ground nutmeg

Taken from www.food.com/recipe/creamy-cranberry-rice-pudding-386673 (may not work)