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White Chocolate & Pineapple Rice Pudding

1 cup uncooked rice
1-1/2 cups water
1 qt. (4 cups) milk
1 pkg. (6 squares) BAKER'S White Chocolate
1/4 cup sugar
1 tsp. ground ginger
1 can (5-1/2 oz.) pineapple tidbits, drained
1 cup thawed COOL WHIP Whipped Topping


Bring rice and water to boil in medium saucepan on medium-high heat. Reduce heat to low; cover. Simmer 10 to 15 min. or until water is absorbed. Add milk, chocolate, sugar and ginger; stir. Bring to boil. Reduce heat to low; cook 20 to 25 min. or until thickened, stirring occasionally. Remove from heat; pour into large serving bowl. Cool slightly. Cover and refrigerate 2 hours or until chilled. Reserve a few pineapple tidbits for garnish, if desired. Stir remaining pineapple tidbits into pudding just before serving; top with whipped topping and the reserved pineapple tidbits. Store leftover pudding in refrigerator.

Source: www.kraftrecipes.com