You will find the "Maple-Baked Rice Pudding with Dried Cranberries" (page 475) in the dessert section of this book, but I prepared it for breakfast, as I love hot rice with sweetener and soymilk for morning fare. This dish requires cooked rice, so you will have to plan ahead a bit, but otherwise you'll find this is a super simple dish to prepare. Cooked rice is combined with soymilk, maple syrup, sugar, vanilla, cinnamon, and cranberries (or raisins) and baked in the oven until hot and slightly thickened. You might want to start slow with the sweeteners and taste the mixture before adding the full measure. I omitted the sugar altogether, as the maple syrup and dried fruit made the entire dish plenty sweet. The recipe doesn't specify white or brown rice, but I used brown. Wonderful hot out of the oven, or even at room temperature, but the rice tends to stiffen a little if served cold.
Keeping it "McDougall Friendly" checklist:
ü Use brown rice instead of white.