Boiling water
1/3 c. currants
2 c. milk
1 (3 oz.) pkg. vanilla pudding mix
2 c. cooked rice
1/3 c. pineapple preserves
1 tsp. vanilla extract
1/2 tsp. ground cinnamon
Whipped cream (optional)

Pour enough boiling water over currants to cover; let stand 10 minutes. Drain and set currants aside.

Combine milk and pudding in a large saucepan. Cook over medium heat, stirring frequently, until mixture comes to a boil. Remove from heat and stir in currants and remaining ingredients except whipped cream. Pour mixture into a 1 1/2 quart serving dish; chill at least 6 hours or overnight. Serve with whipped cream, if desired. Yield: 6 servings.