Creamy Coconut Rice Pudding

1. 1

   Bring water and rice to boil in medium saucepan on medium-high heat; cover.

2. 2

   Simmer on low heat 8 to 10 min.

3. 3

   or until water is absorbed.

4. 4

   Add milk, sugar and vanilla; stir.

5. 5

   Bring to boil; cover.

6. 6

   Cook on low heat 20 to 25 min.

7. 7

   or until thickened, stirring occasionally.

8. 8

   Reserve 1 Tbsp.

9. 9

   of the coconut for garnish, if desired.

10. 10

    Remove from heat; stir in cream cheese and remaining coconut until well blended.

11. 11

    Pour into large serving bowl.

12. 12

    Cool slightly.

13. 13

    Refrigerate 2 hours or until chilled.

14. 14

    Top each serving with COOL WHIP and the reserved 1 Tbsp.

15. 15

    coconut.

16. 16

    Store leftover pudding in refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.