2 large eggs, plus yolk of 1 large egg
2 ½ cups whole milk
½ cup sugar
½ tsp. each almond and vanilla extract
1 bag (8.8 oz.) 90-second microwave long-grain rice
¾ cup dried cranberries, preferably orange-flavor
Heat oven to 325ºF. Put six 6-oz ramekins or custard cups on a rimmed baking sheet. Whisk eggs, egg yolk, milk, sugar and extracts in a medium bowl until blended. Heat rice in microwave as package directs. Put ¼ cup hot rice and 2 tbsp. cranberries into each ramekin, then add the egg mixture (about ½ cup to each). Bake 35 minutes, or until a knife inserted in centers comes out clean. Best served warm. Serves: 6.