3 cups cooked rice
3 cups milk
1/2 cup granulated sugar
3 tablespoons butter or margarine
1/2 cup dried cranberries
Finely grated zest of 1 lemon
1 teaspoon vanilla extract
Combine rice, milk, sugar and butter in 2 to 3-quart saucepan. Cook over medium heat, stirring often, for 20 minutes.
Add cranberries and lemon rind; cook 10 minutes.
Remove from heat; add vanilla.
Spoon into serving dishes.
Makes 6 servings.