Fruit and Rice Pudding

• 5 cups water
• 2 cups white rice
• 2 tsp salt
• 1 tsp butter
• dried apricots
• pitted prunes
• raisins
• 1 cup sugar
• 2 tsp cinnamon
• 1 can pitted sour cherries
• 2-3 apples, diced

The day before you want to make the rice place the apricots and prunes in a quart jar and the raisins in a pint jar. Fill the jars with water and allow the fruit to soak overnight.

The next day, bring the water to a boil in a large sauce pan. Add the rice, salt, and butter to the boiling water. Reduce the heat, cover, and simmer the rice, stirring occasionally, until all of the water is absorbed into the rice.

Remove the rice from the heat and add the sugar and cinnamon. Mix well. Add the dried fruit with the soaking liquid, the cherries, and the apples to the rice mixture.

Place the rice mixture in a casserole dish and bake at 300°F for about 1 1/2 hours, stirring occasionally. If the mixture is too dry add additional water.