- 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 9 inch square baking pan and set in oven. Bake uncovered for 1 1/2 hours stirring every 15 minutes. Then bake undisturbed for 30 minutes. 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.