Instructions: Combine 3 cups skim milk, rice, sugar, salt and cinnamon in a 2- to 3-quart saucepan. Cook over medium heat 12-15 minutes, stirring occasionally or until mixture thickens slightly.

Add remaining 1 cup skim milk and dried fruit. Cook 12-15 minutes, stirring constantly, until mixture slowly boils and thickens.

Add whole milk and cook, stirring, 5 to 7 minutes until pudding is thick and creamy. Remove from heat. Add vanilla; stir. Spoon into individual serving bowls. Good for brunch or as a hearty dessert after a light meal.

Serves 4.

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