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Creamy Coconut Rice Pudding

Creamy Coconut Rice Pudding recipe
photo by:kraft
5 min
2 hr 45 min
8 servings, 1/2 cup each
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What You Need

cup  water
cup  white rice, uncooked
cups  milk
cup  sugar
tsp.  vanilla
oz.   (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
cup   toasted BAKER'S ANGEL FLAKE Coconut
cup  thawed COOL WHIP Whipped Topping

Make It

BRING water and rice to boil in medium saucepan on medium-high heat; cover. Simmer on low heat 8 to 10 min. or until water is absorbed.

ADD milk, sugar and vanilla; stir. Bring to boil; cover. Cook on low heat 20 to 25 min. or until thickened, stirring occasionally. Reserve 1 Tbsp. of the coconut for garnish, if desired. Remove from heat; stir in cream cheese and remaining coconut until well blended. Pour into large serving bowl. Cool slightly. Refrigerate 2 hours or until chilled.

TOP each serving with COOL WHIP and the reserved 1 Tbsp. coconut. Store leftover pudding in refrigerator.

Kraft Kitchens Tips

Enjoy a serving of this rich and indulgent treat on special occasions.
How to Toast Coconut
Preheat oven to 350°F. Spread BAKER'S ANGEL FLAKE Coconut on shallow baking pan. Bake 7 to 10 min. or until lightly browned, stirring frequently. Or, spread in microwaveable pie plate. Microwave on HIGH 3 min. or until lightly browned, stirring every minute.
Food Facts
For rice pudding the consistency of arroz con leche, add up to 1 cup of milk until pudding is of desired consistency. Adjust sugar accordingly.
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