3 cups milk (homogenized is best)
3 tablespoons pure maple syrup
¼ cup dried cranberries, cherries or blueberries (or a mixture of all 3), chopped if large
Grated zest of 1 lemon
Ground cinnamon
1 In a heavy saucepan, bring rice, milk and syrup to a boil over medium heat, stirring often.
2 Reduce heat to low, cover and simmer, stirring occasionally, for 20 minutes. Stir in cranberries (or other fruit) and half the lemon 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).
3 Serve hot, warm or cold, stirring in more milk as necessary to thin. Sprinkle each serving with remaining lemon zest, dividing equally, and cinnamon.
4 to 6 servings
