The secret to this delish rice pudding's intensely caramel flavor? A package of KRAFT Caramels stirred into the warm pudding. You're welcome.
What You Need
Original recipe yields 16 servings
1-1/2 qt. (6 cups) milk
3 cups cooked long-grain white rice, cooled
1 pkg. (11 oz.) KRAFT Caramels
1/2 cup BAKER'S ANGEL FLAKE Coconut
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Let's Make It
Bring milk to boil in large saucepan. Reduce heat to medium-low. Gradually stir in rice.
Add caramels in small batches, cook and stir 5 to 7 min. or until caramels are completely melted and mixture is well blended before adding next batch. After all caramels are added, cook pudding until thickened, stirring constantly. Remove from heat. Stir in coconut. Pour into serving bowl; cool completely.
Refrigerate 3 hours or until chilled.
Omit caramels. Prepare recipe as directed, stirring 3/4 cup sugar and 1 tsp. vanilla into thickened pudding along with the coconut.
Sprinkle with ground cinnamon just before serving.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 29g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
16 servings, 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.