3/4 cup arborio rice
1 2-inch cinnamon stick
Zest of 1/2 lime or lemon, removed in one piece
1-1/2 cups water
Pinch of salt
1 pint whole milk
1 cup evaporated milk
5/8 cup sugar
1/4 cup dried cranberries (or dried blueberries)
2 egg yolks, lightly beaten
1/2 tsp pure vanilla extract
1 Tbsp unsalted butter, cut into small pieces
Combine cinnamon sticks and lime zest with water in a saucepan. Bring to a boil over medium-high heat, and add the rice and salt. Stir once. Cover, reduce heat to low, and simmer until the rice is tender and the water is absorbed. Add the milk, sugar and cranberries, and stir well. Increase the heat to medium and cook, stirring frequently, just until the mixture begins to thicken, 20 minutes or longer if you want a thicker pudding. Remove from heat and discard the lime zest. Stir 2-3 Tbsp of the hot pudding into the beaten egg yolks. Stir the egg mixture and the vanilla back into the pudding.
Preheat the broiler, and turn the pudding into a shallow flame-proof dish. Dot with butter and sprinkle with cinnamon. Place under the broiler just until the top begins to brown lightly, 3-4 minutes. Serve immediately or at room temperature.