\nFirst, make your Belize spiced granola: Preheat the oven to 350 degrees. \nIn a large bowl, mix together the orange zest and sugar until well combined and fragrant. Stir in the oats, pecans, pepitas, Belize spice and salt. Add in the olive oil and maple syrup and mix well to coat. Spread into a single layer on a parchment-lined baking sheet. Bake for 15-20 minutes, stirring once halfway through, until lightly browned and toasted. Stir in the dried cranberries and let cool completely before serving. \nNext, make your rice pudding: Add 1 ½ cups milk, cooked rice and sugar to a large saucepan. Bring to a boil over medium heat. Cook, stirring occasionally, until thick and creamy, about 15-20 minutes. \nMeanwhile, in a small bowl, whisk together the egg, remaining ½ cup milk, Belize spice and salt. Once the rice has thickened, stir egg mixture into the rice and cook, whisking constantly, until heated through and creamy, about 2 minutes longer. \nRemove from heat and whisk in the butter and vanilla extract. Set aside until ready to serve (tastes great warm or chilled)!\nLastly, make your cranberry sauce: Add all cranberry sauce ingredients to a medium saucepan and mix to combine. Cook over medium heat, stirring occasionally, until the cranberries burst and the mixture has thickened, about 10-15 minutes. Set aside until ready to serve.\nAssemble and serve: Add a layer of rice pudding to the bottom of a mason jar or other tall glass. Top with a spoonful of cranberry sauce and a layer of Belize-spiced granola. Layer with more rice pudding, cranberries and granola. Enjoy!