3 cups cooked white rice
3 cups regular nondairy milk (I use soy)
2/3 cup sugar
2 tablespoons margarine (such as Willow Run)
1 teaspoon vanilla extract
ground cinnamon, to garnish
1. Combine rice, milk, sugar, margarine and vanilla in a medium-sized sauce pan and bring to a boil.
2. Reduce to a simmer, stirring often for about 25 minutes until liquid is absorbed and pudding has thickened.
3. Serve in dessert cups and sprinkle with cinnamon. Tastes great room temperature or chilled.