Cinnamon-Scented Raspberry Rice Pudding

1 cup uncooked Texmati or Basmati rice
4 cups milk (can use 1% or 2% if desired)
1/2 cup granulated sugar
2 teaspoons pure vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 pint fresh raspberries

Heat oven to 325 degrees F.

Rinse rice well. In a saucepan, combine rice, milk, sugar, vanilla extract, cinnamon and salt. heat to simmer, and simmer uncovered for 5 minutes. Turn mixture into a shallow 2-quart baking dish, which has been sprayed with nonstick cooking spray. Cover with aluminum foil, and bake until rice has absorbed most of the liquid, about 35 to 40 minutes.

Remove aluminum foil and fold in raspberries. Serve warm with cream, if desired. Yields about 5 cups.

Makes 6 servings.