RICE PUDDING WITH CRANBERRIES

Nothing is more comforting or easier to do than a simple stove-top rice pudding. This one you could do in your sleep. Dried cranberries, in place of the usual raisins, make a slightly tart contrast to the sweet rice, but of course you could use raisins if that's what you have around, and it would be fine.

4 cups low fat milk (more if needed)
3/4 cup arborio rice
1/3 cup sugar
1/4 tsp. pure vanilla extract
1/4 tsp. salt
pinch of nutmeg
pinch of cinnamon
1/2 cup dried cranberries

Combine all the ingredients in a medium heavy-bottomed saucepan, and bring to a boil, stirring. Lower the heat and let the mixture simmer, stirring often, for about 35-40 minutes, or until the rice is tender-firm, and the liquid around it thickening.

I like to serve it hot, freshly made, just thick enough to hold a soft shape. You can also chill it, but it will thicken more as it cools, so stir in some additional milk or cream before serving to regain the moist texture.

Serves 6.