I have never made rice pudding from scratch; mine have always been made with leftover cooked rice.  I serve this dish as a breakfast cereal or dessert. Please let me know how you serve this dish a breakfast cereal or a dessert. This one of my favorite quick desserts.  I never had it as a kid; my Daddy said it was “just wrong” to add sugar to rice!

CREAMY RICE PUDDING

1 cup cooked long-grain white rice, 1 cup heavy whipping cream, 1 cup condensed sweetened milk, 1 tablespoon butter, 2 eggs, 1/4 cup sugar, 1 teaspoon vanilla extract, 3/4 teaspoon cinnamon, 2/3 cup dried fruit (cherries and apricots).

Preheat oven to 350 degrees.  Get out a saucepan, add the milk, whipping cream, butter, and rice.  Heat to medium, bring to a simmer, mix well.  Get out a bowl, vanilla, and cinnamon, mix well.  Temper and add to the rice mixture.  Fold in the fruit.  Get out a baking dish, add the rice mixture to the dish and bake for about 20 minutes.