|1/2 cup||(125 ml)||Arborio (short grain Italian) rice|
|3 cups||(750 ml)||milk|
|3 tbsp||(45 ml)||pure maple syrup|
|1/4 cup||(75 ml)||dried cranberries, cherries, or blueberries|
|grated zest of 1 lemon (or small orange)|
|cinnamon (for garnish)|
- In a heavy saucepan bring rice, milk, and syrup to a simmer over medium heat, stirring often.
- Reduce heat to low, cover and simmer, stirring occationally, for 20 minutes.
- Stir in cranberries and half of the zest; cover and simmer for 5 to 10 minutes longer or until rice is very soft and pudding is slightly thickened (it will thicken considerably upon cooling).
- Serve hot, warm, or cold, stirring in more milk as necessary to thin. Sprinkle each serving with cinnamon and remaining zest.