Peachy Cinnamon Rice Pudding

• 1 cup water
• 1/3 cup uncooked long grain rice
• 1 tablespoon butter
• 1/8 teaspoon salt
• 1 can (15 ounces) sliced peaches in juice
• 2 teaspoons cornstarch
• 1/2 cup fat-free milk
• 1/4 cup peach or apricot spreadable fruit
• 1/2 teaspoon ground cinnamon

1. In a saucepan, bring the water, rice, butter and salt to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender (some of the liquid will not be absorbed).
2. Drain peaches, reserving 1/3 cup juice; set peaches aside. In a small bowl, combine the cornstarch, milk and reserved juice until smooth. Gradually stir into rice mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
3. Remove from the heat; stir in spreadable fruit and cinnamon until fruit is melted. Cool to room temperature. Chop peaches; stir into rice mixture. Serve immediately.

water, long grain rice, butter, salt, peaches, cornstarch, milk, fruit, ground cinnamon

Taken from www.tasteofhome.com/recipes/peachy-cinnamon-rice-pudding/ (may not work)