In a pot, add the milk, sugar and sliced lime to the water and cook the rice for 20 minutes, stirring continuously. Just before removing from the heat, add the dried cranberries and, when cooked, let it cool down. Once cooled, add the eggs, egg yolks, a dash of baking powder and flour to the mixture. Mix thoroughly and if the mixture is too liquid, increase the amount of flour slightly. Fry the mixture by spoonfuls in plenty of hot oil and, when the pancakes are well browned, with the help of a skimmer, lay them on a sheet of paper towels. Sprinkle with powdered sugar and serve immediately when they’re piping hot.