Creamy baked rice pudding loaded with fruit cocktail and banana slices.

Fruit and Honey Rice Pudding

3 tablespoons honey
2 tablespoons melted butter or margarine
2 tablespoons lemon juice
1/2 teaspoon ground cinnamon
1/2 teaspoon salt - divided use
1 (17-ounce) can fruit cocktail, drained (reserve syrup)
1 banana, sliced
3 cups cooked rice
1 tablespoon butter or margarine
2 cups milk
1/3 cup granulated sugar

1. Blend honey with lemon juice, butter, cinnamon and 1/4 teaspoon salt in small bowl. Pour over fruit cocktail and banana; marinate at least 15 minutes.
2. Combine rice, butter, sugar, remaining 1/4 teaspoon salt and 1 cup drained fruit syrup. Cook over medium heat about 30 minutes or until pudding is thick and creamy, stirring often.
3. Pour pudding into greased shallow 2 1/2-quart baking dish.
4. Arrange fruit over pudding; pour marinade over fruit.
5. Bake at 350°F (175°F) for 30 minutes.

Makes 8 servings.

Recipe provided courtesy of the USA Rice Federation.