Cranberry Rice Pudding

1¾ cups water

¾ cup long grain white rice

¼ tsp. salt

1/3 cup sugar

2 tsp. cornstarch

1/8 tsp. ground cinnamon

pinch of ground nutmeg

2 cups fat free milk

½cup sweetened dried cranberries or sweetened dried cherries

¼ tsp. vanilla extract

In a saucepan, bring water to boiling. Add rice and salt. Simmer, covered, until all water is absorbed, about 20 minutes. In a bowl, mix sugar, cornstarch, cinnamon and nutmeg. Stir in 1½ cups fat-free milk until smooth. Stir cornstarch mixture and cranberries into cooked rice. Boil, uncovered, stirring occasionally, until thickened, 3 minutes. Remove from heat. Stir in remaining ½ cup milk and vanilla. Spoon 2/3 cup pudding into each of 6 wineglasses. Refrigerate, covered with plastic wrap, until thoroughly chilled, about 2 hours.