2 cups cooked brown rice
2 cups skim milk
½ cup dried cranberries
2 tablespoons firmly packed brown sugar
1 teaspoon lemon zest
1/8 teaspoon cinnamon (optional)
In a medium nonstick saucepan, bring the rice, milk and cranberries to a boil.
Reduce the heat and simmer uncovered, until the cranberries are softened, about 5 minutes.
Remove from the heat and stir in the sugar, lemon zest and cinnamon. Cool 30 minutes.
Serve warm, or refrigerate, covered, until chilled at least 2 hours.