- 3 1/2 cups water
- 1 tsp. Mexican vanilla extract
- 1 cup short grain rice
- 3 Tbsp. sugar
- 2 cups Breyers® Cookies & Cream
- Whipped cream and chocolate cookie crumbs for garnish
- Strawberries (optional)
Bring water and vanilla to a boil in a large heavy pot over high heat. Stir in rice and mix to distribute rice evenly in water.
Reduce heat; cover and simmer over low heat 22 minutes or until water evaporates. Meanwhile, place Breyers® Cookies & Cream in a large bowl and allow it to soften.
Remove cooked rice from heat. Stir in sugar until combined. Gently fold in softened Breyers® Cookies & Cream. Do not over mix.
Heat mixture over medium-high heat and cook for 2 minutes to thicken. Remove from heat. Let cool.
Divide mixture equally into 6 ice cream sundae bowls or glass cups. Top each with a dollop of whipped cream and sprinkle cookie crumbs on top. Add a sliced strawberries for extra fun!
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