1
: In medium saucepan, melt half the butter. Add nuts and cook 5 minutes, stirring often, until nuts are golden brown. Remove to small bowl.
2
: Melt remaining butter. Add rice, cranberries, orange rind and salt. Cook, stirring, for 1 minute. Add milk; bring to a boil, stirring occasionally. Reduce heat, cover and simmer for 20 to 25 minutes or until rice is tender.
3
: Add sweetened condensed milk; mix well. Remove from heat and stir in toasted hazelnuts. Serve warm, with cream, if desired.