"This delicious rice pudding was my grandmother's recipe," Ellen Mark writes. "She used to make it for me whenever I came home from college. She never wrote the recipe down. I just followed her around the kitchen one day and now I am glad I did. It's a wonderful holiday addition."
1/2 cup butter
1 cup rice, cooked until tender but not soggy
1 cup fresh or frozen (thawed) cranberries
2 tablespoons brown sugar, packed
1 cup raisins
2 to 3 eggs, lightly beaten
3 large apples, chopped
Whipped cream or vanilla ice cream, optional
Melt butter in 350-degree oven in baking dish (12x7-inch, 9-inch square or round souffle dish), spreading on bottom. Pour excess butter in bowl and combine with rice, cranberries, brown suger, raisins and eggs. Sprinkle apples with lemon juice to taste, depending on sweetness of apples. Add to rice mixture, blending well.
Turn into prepared dish and bake at 350 degrees 40 to 50 minutes or until done. Serve with whipped cream or ice cream. Makes 4 to 6 servings.
Note: 1 (1-pound) can whole cranberries may be used in place of fresh cranberries. Omit brown sugar if using canned berries.