Cranberry and Lemon Rice Pudding

Cranberry and Lemon Rice Pudding
Recipe by Dragon

This is my favourite version of rice pudding. I love the comforting warmth and creaminess. The cranberries and lemon give it just the right amount of tartness to balance the sweetness. Absolutely perfect. Enjoy!

Serves: 4 to 6

Ingredients:
1 1/2 cups water
2 cups milk
3 strips of lemon rind
1 cinnamon stick
Pinch of salt
1/2 cup short-grain rice
3/4 cup sugar
1/2 cup dried cranberries
1 large egg, beaten
ground cinnamon (optional)
grated lemon zest (optional)

Directions:
1. In a saucepan combine water, milk, lemon, cinnamon stick and salt. Cover and bring it to a boil, over medium heat.

2. Reduce the heat to medium-low and add the rice. Cook the rice, uncovered for about 25-30 minutes or until the rice is almost tender. Stir often.

3. Add the sugar and cranberries. Cook for another 5 to 10 minutes or until most of the liquid is absorbed. Remove the pan from the heat.

4. Stir in the egg quickly until well combined. Return the pan to the heat until the rice is slightly thickened. Stir constantly. Remove the lemon rind and cinnamon stick. Cool the rice to your desired temperature. Spoon into bowls and sprinkle with ground cinnamon and/or lemon zest.