Chocolate-Orange Rice Pudding

• 1 orange
• 2 qt. (8 cups) water
• 1-1/2 cups long-grain white rice, uncooked
• 2 Mexican cinnamon sticks (canela)
• 2 cups 2% milk
• 1 can (12 oz.) evaporated milk
• 1 cup sugar
• 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 2 oz. BAKER'S Semi-Sweet Chocolate, chopped
• 3/4 cup thawed COOL WHIP Whipped Topping
• 1/4 tsp. ground Mexican cinnamon (canela)

1. Use vegetable peeler to remove peel from half the orange; place in large saucepan.
2. Cut remaining peel and white membrane from orange; discard.
3. Cut orange into sections.
4. Add water, rice and cinnamon sticks to orange peels in saucepan; stir.
5. Bring to boil; cook on medium-low heat 20 min.
6. or until rice is tender.
7. Drain in colander.
8. Remove orange peels and cinnamon sticks; discard.
9. Return rice to saucepan; stir in 2% milk, evaporated milk and sugar.
10. Cook on medium heat 20 min.
11. or until slightly thickened, stirring constantly.
12. Remove from heat.
13. Stir in sour cream.
14. Spoon half the rice mixture into medium bowl.
15. Add chocolate; stir until melted.
16. Spoon 1/3 cup chocolate mixture into each of 12 dessert dishes; cover with remaining plain rice mixture.
17. Cool to room temperature.
18. Serve desserts topped with COOL WHIP, ground cinnamon and orange sections.

orange, water, longgrain white rice, cinnamon, milk, milk, sugar, s, chocolate, ground mexican cinnamon

Taken from www.kraftrecipes.com/recipes/chocolate-orange-rice-pudding-179808.aspx (may not work)