RICE PUDDING

2/3 cup whole milk
1 cup rice, cooked
Assorted dried fruits, such as currants, cherries or blueberries (optional)
1/2 teaspoon vanilla extract
1 Tablespoon unsalted butter
Cinnamon sugar and /or freshly grated nutmeg (optional)

Warm the milk in a small saucepan.

Add the cooked rice, your choice of dried fruits, if desired, and stir over low heat until the pudding is thickened and piping hot.

Remove the pudding from heat and stir in vanilla extract.

Divide the pudding between bowls. Add half the butter to each pudding. If desired, sprinkle with a generous spoonful of cinnamon sugar and/or a dusting of nutmeg.

Makes 2 servings
Source: This recipe is from the newspaper