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Print this Recipe    Rice Pudding 48

WORLD'S BEST RICE PUDDING

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

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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