Instructions: 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 and bake for another half hour (for a total of 2 1/2 hours).

This recipe yields 6 servings

Variations: You can 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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.