On Thu, 23 Oct 2014 09:21:38 -0400, Dave Smith
> wrote:

> I made the best rice pudding every the other day. I used my favourite
> Greek style rice pudding recipe. It calls for boiling some arborio rice
> in water for a few minutes, them adding scalded milk, sugar and a pinch
> of salt and cooing it over medium heat for about 40 minutes. Take it off
> the heat, beat two eggs, temper them with hot mixture, then add it to
> the pot and cook over low heat stirring constantly for 10-15 minutes
> until it starts to thicken. Adding raisins during cooking stirring
> stage is optional. Instead of raisins I used some chopped dried
> apricot.I spotted about a 1/2 cup of dried sweetened cranberries, so I
> threw them in too. When it thickened I stirred in some vanilla extract,
> poured it into a large bowl and topped with a generous sprinkle of
> ground cinnamon.
>
> The basic recipe always turns out nicely. It is a labour of love to have
> to spend so much time stirring, but it is really good. The apricots and
> cranberries made it even better.

I like rice pudding too and I like your cranberry addition. I rarely
make it because no one else in the family likes it enough for me to
bother very often, but when I do - it's done the Scandinavian way (no
egg). A Danish friend showed me that one.

I made apple crisp last week and included dried cranberries. Going to
do that again - maybe today.

--

Never trust a dog to watch your food.