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Creamy Rice Pudding
Creamy Rice Pudding

Creamy Rice Pudding

3 Hr(s) (incl. refrigerating)
5 Min(s) Prep
2 Hr(s) 55 Min(s) Cook
What You Need
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1 qt. (4 cups) milk
1 cup uncooked rice
1/2 cup sugar
1/4 cup sugar
1 tsp. ground ginger
1 can (5-1/2 oz.) pineapple tidbits, drained
1 tsp. vanilla
1 cup raisins
2 Tbsp. orange zest
1/2 cup slivered almonds, toasted
1/2 tsp. ground nutmeg
1 tsp. ground cinnamon
Let's Make It
Then follow our 3 simple 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.
Kitchen Tips
Tip 1
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.
Tip 2
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.
Tip 3
Special Extra
Garnish with crystallized ginger, JET-PUFFED Miniature Marshmallows, toasted BAKER'S ANGEL FLAKE Coconut or orange sections just before serving.
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