Description
A recipe for Rice Pudding With Cranberries and Raisins

Ingredients

• 5 cups milk
  
• 1 cup long-grain rice
  
• 1/4 cup dried black currants
  
• 1/4 cup raisins
  
• 1/2 cup dried cranberries
  
• 2 large eggs
  
• 1/4 teaspoon salt
  
• 6 tablespoons sugar
  
• 1 teaspoon vanilla extract
  
• 1 12-ounce can evaporated milk
  
• 1 teaspoon ground cinnamon

Preparation
In 4-quart pot over medium heat, heat milk just until bubbles form around edge of pot. Stir in rice, cover and cook, stirring gently every 5 minutes to keep rice from sticking. Cook until rice is tender and sticky, about 25 to 30 minutes. Watch carefully so mixture does not burn or boil over. Remove from heat; stir in currants, raisins and cranberries. Set aside.

Heat oven to 350°F.

In medium bowl, whisk together remaining ingredients until well combined; stir into rice mixture until ingredients are evenly distributed. Pour batter into 8- by 8-inch baking pan or casserole dish. Bake until top is lightly browned and knife inserted into middle comes out clean, about 45 minutes. Cool slightly before serving.

Nutrition
no information available

Serves
Makes: 9 servings

Variations
no information available