Rice Pudding With Fruit

• 5 1/2 cups whole, low-fat or skim milk
• 1/2 cup sugar
• 2 teaspoons vanilla extract
• 3/4 cup long-grain white rice
• 3/4 cup diced ( 1/2 inch) dried fruits (raisins, apricots, figs, cherries)
• 1 cup yogurt or sour cream (optional)

1. Bring the milk, sugar and vanilla to a boil in a saucepan.
2. Add the rice, mix well, and bring the mixture back to a boil.
3. Cover, reduce the heat to very low, and simmer for about 40 minutes, until the rice is very soft.
4. (The mixture should still be soupy; if it is not, add enough additional milk to make it soupy.)
5. Add the dried fruits to the pudding, mix, and set aside until cooled to room temperature.
6. Spoon into six dessert dishes and serve, if desired, with 1 or 2 tablespoons of yogurt or sour cream on top.

milk, sugar, vanilla, longgrain white rice, raisins, yogurt

Taken from cooking.nytimes.com/recipes/9475 (may not work)