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Holiday Rice Pudding

3 cups cooked rice
3 cups milk
1/2 cup granulated sugar
3 tablespoons butter or margarine
1/2 cup dried cranberries
Finely grated zest of 1 lemon
1 teaspoon vanilla extract

1. Combine rice, milk, sugar and butter in 2 to 3-quart saucepan. Cook over medium heat, stirring often, for 20 minutes.
2. Add cranberries and lemon rind; cook 10 minutes.
3. Remove from heat; add vanilla.
4. Spoon into serving dishes.

Makes 6 servings.

Recipe provided courtesy of the USA Rice Federation.