Chocolate-Marshmallow Rice Pudding

• 1 cup uncooked rice
• 1-1/2 cups water
• 1 qt. (4 cups) milk
• 1 pkg. (4 oz.) BAKER'S GERMAN'S Sweet Chocolate
• 1/4 cup sugar
• 1 tsp. vanilla
• 1 cup JET-PUFFED Miniature Marshmallows
• 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, chocolate, sugar and vanilla; 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 marshmallows for garnish, if desired.
13. Stir remaining marshmallows into pudding just before serving; top with whipped topping and the reserved marshmallows.
14. Store leftover pudding in refrigerator.

rice, water, milk, s sweet chocolate, sugar, vanilla, jetpuffed miniature marshmallows

Taken from www.kraftrecipes.com/recipes/chocolate-marshmallow-rice-pudding-70248.aspx (may not work)