• In 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 1-1/2 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 1/2 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.

Nutrition Facts

186 calories; 1 g total fat; 0 g saturated fat; 2 mg cholesterol; 141 mg sodium. 41 g carbohydrates; 1 g fiber; 4 g protein;