Cranberry Rice Pudding

1 cup uncooked medium grain rice
1 1/2 cups water
1 tablespoon plus 1 teaspoon orange peel, divided
1/4 teaspoon salt
3 cups milk
1/3 cup sugar
1/2 cup dried cranberries

Combine rice, water, 1 tablespoon orange peel and salt in 2-quart saucepan. Heat to boiling; stir once or twice.

Reduce heat; cover and simmer 15 minutes or until liquid is absorbed. Remove cover.

Increase heat to medium-high; add milk, sugar and cranberries and bring to a boil, stirring constantly.

Reduce heat to medium-low; cook until thick and creamy, 25 to 30 minutes, stirring frequently. Garnish with remaining orange peel.

Makes 6 servings