World's Best Rice Pudding

Name: World's Best Rice Pudding
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT2H30M0.000S
Total time: P0Y0M0DT2H50M0.000S
Yield: 6 servings
Ingredients: 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

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Level: Easy
Total: 2 hr 50 min

Prep: 20 min
Cook: 2 hr 30 min

Yield: 6 servings

Level: Easy
Total: 2 hr 50 min

Prep: 20 min
Cook: 2 hr 30 min

Yield: 6 servings

Ingredients

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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

Directions

Preheat the oven to 300 degrees F. Heat the butter in a 4 quart saucepan. When frothy, add the rice and cook for 1 minute. Slowly add the milk, pinch of salt, sugar, vanilla and 1/2 of the cranberries and bring to under a boil. Transfer to a 9-inch square baking pan and set in the oven. Bake uncovered for 1 1/2 hours, stirring every 15 minutes, then bake undisturbed for another 30 minutes. Then stir in the remaining 1/2 of the cranberries and bake for another 30 minutes (for a total of 2 1/2 hours).
Variations: you can to add heavy cream in the last 30 minutes 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 the rice pudding and place under the broiler until melted and bubbly.