5 cups water
1/2 cup brown sugar
5 cups instant rice
1 teaspoon salt
1 cup golden raisins
1 cup chopped nuts
8-ounce carton caramel-flavor yogurt
10-ounce bottle caramel ice cream topping
1 pint (2 cups) vanilla or caramel flavored liquid coffee creamer
In a large pot bring water and sugar to a boil. Stir in the rice and salt, cover and let stand 7 minutes or until the water is absorbed. Fold in the remaining ingredients. Serve hot, warm, at "room" temperature or chilled. Leftovers should be refrigerated. Makes 8 one-cup breakfast servings or about 16 1/2 cup dessert servings.
Cook’s note: bathroom-size paper cups and inexpensive plastic spoons are just the right size for serving this pudding at a potluck.
See more of Janet Groene's galley-ready recipes at