Ingredients:
3 cup cooked rice
3 cups milk
1/2 cup sugar
2 cups seeded, peeled and diced Granny Smith apples
1 tablespoon cinnamon
1 1/2 teaspoon vanilla extract

Preparation:
Combine rice, milk, sugar and apples in 2- to 3-quart saucepan.
Cook and stir for 30 minutes over medium heat. The rice pudding is done when the rice and milk have formed a thick porridge.
Remove from heat and stir in cinnamon and vanilla.

Serves 6.