This pudding can be made with reconstituted non-fat dry milk, but you will have better results with shelf stable whole milk. Use a variety of dried fruit to add interest and flavor.
BAKED RICE PUDDING WITH FRUIT (Pantry Cooking II)
1 quart shelf stable whole milk
1/4 cup regular long grain rice
1/4 cup sugar
1/4 teaspoon salt
3/4 cup chopped dried fruit (raisins, cranberries, apricots, peaches, pears, etc.)
1/2 teaspoon vanilla
Heat milk until hot. Combine rice, sugar, salt, and fruit in a greased 2-quart casserole. Pour hot milk over the rice mixture, add vanilla, and stir well. Bake at 325o for 2 hours. Stir every 20 minutes during the first hour. Allow top to brown the last hour. Chill well before serving.
