• Bring milk to boiling in covered 3-quart saucepan. Stir in rice. Lower heat; simmer, uncovered, stirring frequently, until thickened and rice is tender, about 25 minutes. Add a little more milk if too dry. Stir in maple syrup, cinnamon and nutmeg. Cook, uncovered, 15 minutes longer.

  • Meanwhile, add boiling water to the cranberries or cherries to cover in small bowl. Let stand 10 minutes or until the cranberries or cherries are plumped. Drain.

  • Stir the cranberries or cherries into hot rice. Cool mixture 30 minutes at room temperature. Stir in vanilla. Serve pudding warm or chilled. Makes 4 servings.