Directions
Combine rice, 3 ½ cups milk, sugar and salt in 2-quart saucepan. Cook over medium-high heat, stirring frequently, until thick and creamy, 15 to 20 minutes (or until rice is tender).
Beat eggs and remaining ½ cup of milk together. Stir into rice mixture. Cook 2 minutes longer, stirring constantly. Add vanilla. Cool. Combine cranberry sauce and whipped topping. Using 1-cup parfait glasses or dessert bowls, alternate pudding and cranberry mixture.