Creamy Rice Pudding
- Source
- Kraft recipe card
- Serves
- 14 (1/2 cup each)
- Prep
- 5 min
- Cook
- 35 min
A mix-and-match recipe: choose one flavoring, one add-in, and one sweet possibility to customize.
Ingredients
- 1 cup uncooked long-grain white rice
- 1-1/2 cups water
- 1 qt. (4 cups) milk
- 1 cup thawed COOL WHIP Whipped Topping
Flavoring options (choose one)
- 1-1/2 pkg. (4 oz. each) BAKER’S White Chocolate (6 oz.), 1/4 cup sugar
- 1 pkg. (4 oz.) BAKER’S GERMAN’S Sweet Chocolate, 1/4 cup sugar
- 1 cup BAKER’S ANGEL FLAKE Coconut, 1/2 cup sugar
- 2 Tbsp. MAXWELL HOUSE Instant Coffee, 1/2 cup sugar
Add-in choices (choose one)
- 1 tsp. ground ginger
- 1 tsp. vanilla
- 1 tsp. ground cinnamon, 1/2 tsp. ground nutmeg
- 2 Tbsp. orange zest
Sweet possibilities (choose one)
- 1 can (5-1/2 oz.) pineapple tidbits, drained
- 1 cup JET-PUFFED Miniature Marshmallows
- 1 cup raisins
- 1/2 cup PLANTERS Slivered Almonds, toasted
Steps
- BRING rice and water to boil in medium saucepan; cover. Simmer on low heat 10 to 15 min. or until water has been absorbed.
- STIR in milk, flavorings and add-ins. Bring to boil. Cook on low heat 20 min., stirring constantly. Pour into bowl; cool slightly. Refrigerate 2 hours or until chilled.
- STIR in sweets, reserving a few for garnish. Top with COOL WHIP and reserved sweets.
Notes
Kraft Kitchens Tips — Variation: Substitute 3 cups cooked long-grain white rice for the uncooked rice and omit the water. Bring milk, flavorings and add-ins to boil. Gradually stir in cooked rice. Continue as directed. Cooking Know-How: If you like your rice pudding to be the consistency of arroz con leche, simply add up to 1 cup additional milk and adjust sugar accordingly. Special Extra: Garnish with crystallized ginger, JET-PUFFED Miniature Marshmallows, toasted BAKER’S ANGEL FLAKE Coconut or orange sections just before serving.