Caramel Rice Pudding

Makes 8 servings

14-oz. can sweetened condensed milk

12-oz. can evaporated milk

1 t. vanilla extract

3 c. cooked rice

1/2 to 2/3 c. sweetened dried cranberries

1 T. brown sugar, packed

1 t. cinnamon

In a medium bowl, mix all ingredients except brown sugar and cinnamon. Spoon into a slow cooker that has been sprayed with non-stick vegetable spray. Cover and cook on low setting for 3 to 4 hours, until liquid is absorbed. Before serving, stir pudding; sprinkle with brown sugar and cinnamon. Serve warm.

For a change of pace, try serving hot cooked rice with butter, cream and sugar for breakfast. You can even top it with fresh fruit or a dash of cinnamon.