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

1. Bring water to boil in large saucepan on medium-high heat.
2. Stir in rice; cover.
3. Simmer on medium-low heat 15 min.
4. or until most the water is absorbed.
5. Add milk, cream cheese, sugar and cinnamon; mix well.
6. Return to simmer; cook, uncovered, 20 min.
7. or until cream cheese is completely melted and pudding is thickened, stirring frequently.
8. Pour into large bowl; cover with plastic wrap, placing plastic wrap directly on surface of pudding.
9. Cool to room temperature.
10. Stir vanilla and 6 Tbsp.
11. nuts into pudding.
12. Refrigerate until chilled.
13. Add COOL WHIP to rice pudding just before serving; stir gently with whisk just until blended.
14. 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)