Butterscotch-Rice Mold - cooking recipe

Ingredients

1 (4 serving) envelope low-calorie butterscotch pudding mix
1/4 tsp. salt
1/8 tsp. ground cinnamon
3 1/2 c. reconstituted dry nonfat milk
1/2 c. uncooked pkg. precooked rice
1 envelope gelatin
1/4 c. water

Preparation

In saucepan, combine pudding mix, salt and cinnamon.
Slowly mix in milk, add uncooked rice.
Cook, stirring over medium heat. Simmer 2 minutes more.
Soften gelatin in water and add to pudding mixture.
Cook and stir until gelatin is dissolved.
Turn into 4 1/2 cup mold.
Chill until firm.
Yields 7 servings.