Description Edit

Makes 8 servings.

Ingredients Edit

Directions Edit

  1. Combine crumbs and butter. Press into buttered 9-inch springform pan or pie pan.
  2. Combine rice, 2½ cups milk, ½ cup sugar and salt in large saucepan.
  3. Simmer over medium heat, stirring frequently, until thick and creamy, about 15 minutes. just before serving.
  4. Blend eggs, cheese and remaining ½ cup milk.
  5. Add to hot rice mixture. Cook 2 minutes more, stirring constantly.
  6. Stir in remaining ½ teaspoon vanilla. Pour over crust. Chill until firm.
  7. Combine cornstarch and remaining 3 tablespoons sugar in saucepan.
  8. Stir in cranberry sauce. Cook, stirring frequently, until clear and thickened.
  9. Stir in remaining ½ teaspoon vanilla. Cool. Spoon over dessert.
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