Directions

1. Bring water to a boil in a large sauce-pan. Add wild rice and brown rice. Lower heat, cover and cook gently for 40 to 50 minutes, until tender. Drain rice and return it to pan.
2. Add maple syrup and 3½ cups (875 mL) milk to the rice; bring to a boil. Combine cornstarch and salt with remaining ½ cup (125 mL) milk. Add cornstarch mixture to rice, then return to a boil. Reduce heat, cover partially and cook very gently (to prevent curdling), stirring often, for 40 to 45 minutes or until very creamy and thick.
3. Beat eggs in a small bowl. Stir a little of the hot rice mixture into eggs, then pour back into the pot. Cook gently for 1 more minute. Stir in vanilla extract; add cranberries, if desired. Transfer to a medium-sized serving bowl (or individ-ual bowls or ramekins) and dust lightly with cinnamon. Serve warm or cold.