DIRECTIONS

1. Place the milk and the star anise in a saucepan over
low heat. Once the milk is steaming but not boiling,
remove the star anise.
2. In a large heavy-bottom pan, add the oil and heat.
Add the rice and toast the grains so all are coated in
the oil. Add the cranberries.
3. Slowly add in the warm milk 1⁄2 a cup at a time,
stirring as you add each new batch.
4. Continue adding milk and stirring until you’ve used
up all the milk. With the last spoonful of liquid, add
sugar, salt, cinnamon, and vanilla.
5. Stir constantly for 30 minutes with a wooden spoon
or a heat-resistant spatula.
6. Spoon into bowls while still warm.

NOTES

*If you want a more tart flavor, add more cranberries
(up to 3 cups).
**You can make this recipe vegan if you use a milk
alternative such as soy, coconut, or almond.

Other Suggestions
Serve this with vanilla or salted caramel ice cream,
or with a splash of heavy cream or whipped cream
on top.
If there are any leftovers, refrigerate and serve for
breakfast the next day! If the mixture becomes thick
in the fridge, add a little more liquid and stir.