Cranberry Rice Pudding

• 1 1/4 cups rice milk
• 1 vanilla pod
• 2 oz short grain rice
• 1/4 cup cranberries

Preheat the oven to 300. Pour the rice milk into a small saucepan and add the vanilla pod. Bring to just below boiling, then remove the pan from the heat and leave the milk and vanilla to infuse for 10 minutes. Put the rice and cranberries in a baking dish. Remove the vanilla from the milk and pour the milk over the rice and berries. Stir gently to mix. Bake for 2 1/2 to 3 hours, stirring occasionally. Can be served warm or cold.

• Yields: 4 servings