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ORANGE-GINGERED RICE PUDDING 
2 1/2 c. long-grain white rice
1/4 tsp. salt
5 c. water
4 c. milk
1/2 c. orange juice concentrate
1 tsp. ground ginger
1/3 c. sugar

Add rice to salted boiling water in large saucepan. Lower heat; simmer, covered, 20 minutes until all liquid is absorbed. Remove and refrigerate 5 1/2 cups rice for fried rice.

To remaining 3 cups rice in saucepan, stir in the milk, orange juice concentrate and ginger. Bring to boiling, reduce heat; simmer, uncovered, 20-25 minutes or until rice is soft and mixture thickens. Stir in sugar. Remove half of the pudding, refrigerate for Friday. Serve the remaining pudding warm, or refrigerate until well chilled and then serve. Makes 8 servings.

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