Cinnamon Rice Pudding
1 3/4 cups water
1 tablespoon butter or margarine (optional)
3 cups milk
1/4 cup butter
Combine 1 cup rice from the bag, water and 1 tablespoon butter or margarine (optional) in 2- to 3-quart saucepan. Bring to a boil; stir once or twice. Reduce heat; cover, and simmer for 15 minutes, or until rice is tender and liquid is absorbed.
Add milk, butter and 1 sugar-spice packet. Cook over medium heat until thick and creamy (20 to 25 minutes), stirring frequently. Remove from heat; remove cinnamon sticks. Serve warm or chilled. Sprinkle with ground cinnamon and top with whipped cream, if desired.
Nutrition values per serving: 312 calories, 11 g fat, 48 g carbohydrates, 0 g fiber, 6 g protein 31 mg cholesterol and 340 mg sodium
Source: U.S.A. Rice Federation