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Creamy Rice Pudding and Fruit Layered Dessert

Creamy Rice Pudding and Fruit Layered Dessert recipe
photo by:kraft
5 min
1 hr 35 min
12 servings
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What You Need

cups   sliced strawberries
cups   orange segments (about 4 oranges)
cup  blueberries
cups  water, divided
pkg.   (4-serving size) JELL-O Strawberry Flavor Gelatin
cup   extra long-grain rice
cups  milk, warmed
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.
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.
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