Cranberry Rice Pudding
1-1/2 Cups Water
3/4 Cup Long Grain Rice
3/4 Cup Evaporated Milk
2 Teaspoons Honey
1/4 Teaspoon Ground Cinnamon
1/2 Cup Dried Cranberries
1/4 Cup Chopped Pecans, (Optional)
In a medium saucepan, stir together the water, uncooked rice, and salt. Bring to boiling; reduce heat. Cover and simmer for 15 to 20 minutes or until rice is tender and most of the liquid is absorbed.
Stir evaporated milk, honey, and the cinnamon into cooked rice. Bring just to boiling; reduce heat to medium-low. Cook, uncovered, about 5 minutes or until mixture is thick and creamy, stirring frequently.
Just before serving, stir in cranberries and if desired pecans and additional cinnamon.
* For softer cranberries, place dried cranberries in a small bowl; cover with boiling water. Let stand for 5 minutes. Drain well before stirring into rice pudding