Serves: 6
Start to Finish: 20 minutes

2	cups whole milk
1	package vanilla pudding mix (3.25 or 4.6-ounce size) (the kind you cook)
2	tablespoons granulated sugar
1	teaspoon vanilla extract
½	teaspoon cinnamon
1/3	cup raisins (plumped and drained)
1/3	cup pineapple preserves (or other favorite preserves)
2	cups cooked white rice (add 1 tablespoon butter when cooking)

1. Heat milk to boiling over moderate heat. Quickly stir in vanilla pudding mix and bring to boil again, stirring constantly to keep from sticking. When thick, remove from heat.
2. Combine vanilla and cinnamon in a small bowl.  Add some of the hot pudding to help get it all out of the bowl when you are ready to add to the rest of the pudding.
3. Stir in cinnamon dissolved in vanilla, sugar, raisins, and preserves into pudding. Stir in cooked rice until blended. Chill. May be served with whipped cream if desired. 

Notes: To plump raisins bring to boil in enough water to cover, remove from heat and let set to soften.  I usually double for family gatherings.

Per Serving: 317 cal., 7.3 g fat (4 g sat. fat), 21.7 mg chol., 46.8 mg sodium, 69.6 mg pot., 60.2 g carb., 23.7 g sugar, 1.2 g fiber, 4.9 g pro.