1/4 cup white sugar
1 cup water
1 1/2 cups uncooked white rice
3 tablespoons vegetable oil
1 teaspoon salt
1 teaspoon vanilla extract
1 (.25 ounce) package instant coconut cream topping
In a medium saucepan, mix the sugar, water, rice and oil. Bring to a boil and reduce heat to medium.
Remove from heat and stir in salt and 1 teaspoon vanilla extract. Stirring constantly, bring mixture to a boil and reduce heat. Cover and simmer for 10 minutes. Stirring constantly, bring mixture to a slow boil. Cover and simmer for 3 minutes.
Remove from heat and stir in coconut cream and coconut cream topping. Remove from heat and stir in until pudding thickens and coats the back of a metal spoon. Serve at room temperature.
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