Rice Chantilly - cooking recipe

Ingredients

1 pkg. vanilla pudding and pie filling mix
1/3 c. pkg. precooked rice
pinch of salt
milk
1/2 c. heavy cream, whipped
2 Tbsp. confectioners sugar
1/2 tsp. vanilla extract
nutmeg

Preparation

In saucepan combine pudding, rice, salt and amount of milk pudding mix calls for.
Cook as directed, then refrigerate placing wax paper directly on surface to prevent formation of skin.
Into cooked rice mixture, fold whipped cream, sugar and vanilla.
Spoon into 6 sherbet glasses.
Sprinkle with nutmeg; refrigerate.
Also nice spooned over almost any fresh, frozen or canned fruit.