Dessert In A Hurry....Baked Cranberry Orange Rice Pudding

• 2 cups cooked rice good use for leftover plain white or brown rice from the Chinese take out
• 2 cups milk for a richer pudding use half and half
• 2 eggs
• 1 tablespoon butter
• 1/2 teaspoon orange extract
• 1 teaspoon orange zest
• 1/4 teaspoon almond extract
• 1/2 teaspoon vanilla extract real
• 2/3 cup sugar
• 1 pinch salt if the rice was not cooked with salt
• 1/8 teaspoon nutmeg
• 1 1/4 cups dried cranberries or raisins
• cinnamon sugar see below

1. Preheat oven to 375u0b0
2. Butter baking dish or casserole 2-1/2 quart will work unless you're making a larger batch. Add cooked rice to casserole. I use my fingers to break the grains up so they're loose. Do that only if the rice is cold and coming out of the refrigerator. Then once grains are loose, mix in the cranberries or other dried fruit. If your rice is still warm cool it to room temperature first so the eggs won't seize and scramble. The dried fruit can be mixed into hot fresh cooked rice without a problem.
3. In a bowl, beat eggs, add to milk, extracts, zest and sugar; stir to blend.
4. Pour into buttered baking dish on top of the rice and fruit mix.
5. Bake 375 degrees for 45-50 minutes until set. Take a sharp knife go straight down into the middle, if it comes out clean, the pudding is done.
6. Remove from oven, give a light sprinkle of *cinnamon sugar blend. nool, serve with or without vanilla whipped cream.
7. Cinnamon sugar blend - n1/4 cup granulated white sugarn1 Tablespoon ground cinnamonnlend well. Store in an airtight container.

rice, milk, eggs, butter, orange extract, orange zest, almond extract, vanilla, sugar, salt, nutmeg, cranberries, cinnamon sugar

Taken from www.yummly.com/recipe/Dessert-in-a-hurry____Baked-Cranberry-Orange-Rice-Pudding-1450928 (may not work)