Cranberry-raisin rice pudding

Instructions

1. Combine the rice, milk, sugar, raisins, and cranberries in a medium saucepan. Bring the mixture to a boil over high heat. Reduce the heat and simmer, stirring occasionally, until the mixture thickens slightly, about 5 minutes.
2. Remove the pan from the heat, then stir in the almond extract and cinnamon. Serve at once, let cool to room temperature, or cover and refrigerate and serve cold. Yields scant 1⁄2 cup per serving.