Directions

1. Combine the rice, half-and-half, cranberries, and sugar in a medium nonstick saucepan. Bring just to a boil over medium-high heat.
2. Reduce the heat to low. Cover and cook, stirring frequently, for about 5 minutes or until the cream is partially absorbed into the rice and the mixture is still very creamy.
3. Remove from the heat. Stir in the butter, vanilla extract, and salt.
4. Transfer to small dessert bowls and serve warm. Or when the pudding is cool, cover the dishes with plastic wrap, and refrigerate to serve later the same day.