In a large bowl, combine milk, reserved apricot juice, maple syrup, cinnamon and salt. Stir in rice and cranberries.
Use one hotel pan and cover with foil.
Place pans into a preheated 350°F oven and bake for 1 hour.
Uncover, stir in diced apricots and continue to bake for 35-40 minutes or until mixture starts to thicken.
Critical Control Point: Cook to an internal temperature of 135°F or higher.
Remove from heat. Place covered on a steam table and let stand for 25-30 minutes before serving.
Pudding may be cooled, covered and refrigerated. Cool pudding from 135°F to 70°F within 2 hours.
To Serve: May be served hot or cold. For each serving, scoop ¾ cup (scant No. 5 scoop) serving of pudding into a bowl and sprinkle top with cinnamon to garnish.
