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Fudge-Topped Peanut Butter Pudding

3 cups cooked rice
2 1/2 cups milk
1/4 cup granulated sugar
1/3 cup crunchy peanut butter
1 teaspoon vanilla extract
2 medium bananas, sliced
1/2 cup chocolate fudge topping

1. Combine rice, milk and sugar in 2-quart saucepan. Cook over medium heat, stirring occasionally, 20 to 25 minutes, or until thick and creamy. Stir in peanut butter and vanilla.
2. Spoon into dessert cups; top with banana slices and chocolate fudge topping.

Makes 8 servings.

Recipe provided courtesy of the USA Rice Federation.