Maple Brown & Wild Rice Pudding with Dried Cranberries

3/4 cup wild rice

3/4 cup brown rice

3 cups milk (any kind, or a combination of milk and half and half for creamier pudding)

1/3 cup pure maple syrup (or more to taste)

1/2 cup dried cranberries

5 cups of water, the wild rice and brown rice in a medium saucepan set over medium-high heat, and bring to a boil. Reduce the temperature to a simmer, cover and cook for 50 minutes, until very tender. Drain and return to the pot.

Add milk and maple syrup, and cook on medium-low until almost all the milk has been absorbed. Taste and add more maple syrup, if it needs it. Remove from heat and stir in the cranberries.

Cool completely, then refrigerate either in the pot or spooned into individual bowls. Makes about 6 cups.

1/2 cup (using 2% milk):

136 calories,

1 g fat (0 1/2 g saturated fat, 1/3 g polyunsaturated fat, 1/5 g monounsaturated fat),

4.6 g protein,

27.6 g carbohydrate,

2.4 g cholesterol,

1.4 g fiber. 7% calories from fat.