MINUTE Rice Pudding with Chocolate Chips

• 6 cups whole milk
• 1/4 cup dark rum
• 1/2 cup firmly packed brown sugar
• 1 tsp. vanilla
• 1 Tbsp. ground cinnamon
• 1/4 tsp. salt
• 3 cups MINUTE White Rice, uncooked
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 4 egg yolks
• 1 can (14 oz.) sweetened condensed milk
• 1-1/2 cups semi-sweet chocolate chips

1. Mix whole milk, rum, sugar, vanilla, cinnamon and salt in 1-gallon or larger stockpot.
2. Bring to boil.
3. Once milk starts to scald; stir in rice.
4. Beat cream cheese in large bowl with electric mixer on medium speed until smooth.
5. Blend in egg yolks.
6. Gradually add sweetened condensed milk, beating until well blended.
7. Add rice mixture, 1/3 at a time, to cream cheese mixture, beating well after each addition.
8. Stir in chocolate chips.
9. Pour into buttered 13x9-inch baking dish.
10. Bake at 350F for 1 hour or until top is lightly browned and most of liquid is absorbed.
11. Remove from oven.
12. Let stand 5 minutes.
13. Garnish with chocolate chips and powdered sugar, if desired.

milk, dark rum, brown sugar, vanilla, ground cinnamon, salt, white rice, philadelphia cream cheese, egg yolks, condensed milk, semisweet chocolate chips

Taken from www.kraftrecipes.com/recipes/-36306.aspx (may not work)