Desserts

Creamy Rice Pudding and Fruit Layered Dessert

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Creamy Rice Pudding and Fruit Layered Dessert recipe

photo by:

kraft

time

prep:

5 min

total:

1 hr 35 min

servings

total:

12 servings

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What You Need

cups sliced strawberries

cups orange segments (about 4 oranges)

cup blueberries

2-1/3

cups water, divided

pkg. (4-serving size) JELL-O Strawberry Flavor Gelatin

cup extra long-grain rice

2-1/2

cups milk, warmed

1/2

cup sugar

cup thawed COOL WHIP Whipped Topping

Make It

PLACE fruit in 2-qt. decorative glass bowl; refrigerate until ready to use.

BRING 1/3 cup of the water to boil in small saucepan; pour into large glass measuring cup. Stir in dry gelatin mix 2 min. or until dissolved. Add enough cold water to measuring cup to measure 1 cup. Pour over fruit; keep refrigerated.

MEANWHILE, place remaining 2 cups water and rice in medium saucepan. Bring to boil on medium heat; cover. Reduce heat to low; simmer 20 min. or until water is absorbed and rice is tender. Stir in milk and sugar; cook on medium-low heat 5 min. or until creamy, stirring constantly. Cool completely. Gently stir in whipped topping.

SPOON rice pudding over fruit. Garnish with additional fruit, if desired.

Kraft Kitchens Tips

Special Extra

Add grated orange peel to rice pudding along with the milk and sugar to add an extra tangy flavor to the pudding. Also reserve some grated peel for garnishing, if desired.

Shortcut

Use leftover white rice as a head start for the rice pudding. About 3 cups of cooked rice is equivalent to 1 cup uncooked. Warm up milk and sugar in medium pan; stir in cooked rice and cook 5 min. or until creamy consistency.