Coconut-Raisin Rice Pudding

• 1 cup uncooked rice
• 1-1/2 cups water
• 1 qt. (4 cups) milk
• 1 cup BAKER'S ANGEL FLAKE Coconut
• 1/2 cup sugar
• 1 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• 1 cup raisins
• 1 cup thawed COOL WHIP Whipped Topping

1. Bring rice and water to boil in medium saucepan on medium-high heat.
2. Reduce heat to low; cover.
3. Simmer 10 to 15 min.
4. or until water is absorbed.
5. Add milk, coconut, sugar, cinnamon and nutmeg; stir.
6. Bring to boil.
7. Reduce heat to low; cook 20 to 25 min.
8. or until thickened, stirring occasionally.
9. Remove from heat; pour into large serving bowl.
10. Cool slightly.
11. Cover and refrigerate 2 hours or until chilled.
12. Reserve a few raisins for garnish, if desired.
13. Stir remaining raisins into pudding just before serving; top with whipped topping and the reserved raisins.
14. Store leftover pudding in refrigerator.

rice, water, milk, s angel, sugar, ground cinnamon, ground nutmeg, raisins

Taken from www.kraftrecipes.com/recipes/coconut-raisin-rice-pudding-70250.aspx (may not work)