2
tablespoons unsalted butter
1/2
cup medium or short grain white rice
4
cups milk
Pinch
salt
Scant
1/2 cup sugar
1
teaspoon vanilla
2/3
cup dried cranberries
Variations:
1/2 cup heavy cream or 1/2 cup dark brown sugar mixed with 2 tablespoons
butter
Preheat
oven to 300 degrees. Heat butter in a 4 quart saucepan. When frothy add rice
and cook for a minute. Slowly add milk, pinch salt, sugar, vanilla,
cranberries and bring to under a boil, Transfer to a 9inch square baking pan
and set in oven. Bake uncovered for 1 1/2 hours stirring every 15 minutes.
Then bake undisturbed for 30 minute then stir in cranberries, stir and bake
for another half hour (for a total of 2 1/2 hours).
Variations:
you can to add heavy cream in the last half hour of baking. Or if you want a
crusty topping, reduce sugar to 1/4 cup. Once out of oven, crumble brown
sugar and butter over rice pudding and run the pudding under the broiler
until melted and bubbly.
Yield:
6 servings