Vanilla Rice Pudding with Dried Cranberries

Ingredients

• 6 cups (1.44 L) 2% milk
• ¾ cup (180 ml) granulated sugar
• ¾ cup (180 ml) Arborio Rice (Italian short-grain rice)
• ½ cup (120 ml) dried cranberries or raisins
• ¼ teaspoon (1 ml) salt
• 1 tablespoon (15 ml) vanilla

Method

1. In a 4 quart (3.78 L) saucepan, add the milk and sugar and heat to a boil over medium-high heat, stirring occasionally. Stir in the rice and bring to a boil. Reduce the heat to low, cover, and simmer for 1 ¼ hours, or until very creamy and slightly thickened, stirring occasionally.
2. Remove the pan from the heat and stir in the cranberries, vanilla, and salt. Cover and refrigerate at least 6 hours.