Easy Pineapple-Almond Rice Pudding
- 2 cups water
- 1 cup medium-grain white rice, uncooked
- 2-1/2 cups milk
- 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
- 3/4 cup sugar
- 1/4 tsp. ground cinnamon
- 1 tsp. vanilla
- 1/2 cup PLANTERS Slivered Almonds, toasted, divided
- 1 cup thawed COOL WHIP Whipped Topping
- 2 cups chopped fresh pineapple
- Bring water to boil in large saucepan on medium-high heat.
- Stir in rice; cover.
- Simmer on medium-low heat 15 min.
- or until most the water is absorbed.
- Add milk, cream cheese, sugar and cinnamon; mix well.
- Return to simmer; cook, uncovered, 20 min.
- or until cream cheese is completely melted and pudding is thickened, stirring frequently.
- Pour into large bowl; cover with plastic wrap, placing plastic wrap directly on surface of pudding.
- Cool to room temperature.
- Stir vanilla and 6 Tbsp.
- nuts into pudding.
- Refrigerate until chilled.
- Add COOL WHIP to rice pudding just before serving; stir gently with whisk just until blended.
- Serve topped with pineapple and remaining nuts.
water, white rice, milk, philadelphia cream cheese, sugar, ground cinnamon, vanilla, fresh pineapple
Taken from www.kraftrecipes.com/recipes/easy-pineapple-almond-rice-pudding-184286.aspx (may not work)