World's Best Rice Pudding

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World's Best Rice Pudding

Ingredients

  • 2 tablespoons unsalted butter
  • 1/2 cup medium or short grain white rice
  • 4 cups milk
  • pinch salt
  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • 2/3 cup dried cranberries

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 without stirring for 30 minutes. Stir in cranberries, stir and bake for another half hour (for a total of 2 1/2 hours). Variations: Add 1/2 cup cream in the last half hour of baking. If you want a crusty topping, take 1/2 cup dark brown sugar mix with 2 tablespoons butter, reduce sugar to 1/4 cup. Once out of oven, crumble brown sugar and butter mix, over rice pudding and run the pudding under the broiler until melted and bubbly.

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