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.

Per serving: 431 calories, 14g protein, 2g fat, 9mg cholesterol, 294mg sodium.

Published 1/31/96 in the San Jose Mercury News. Copied with permission.

Entered into MasterCook by Reggie Dwork <reggie@reggie. Com>