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Coconut Rice Pudding
Coconut Rice Pudding
YIELD Makes 6 (3/4-cup) servings
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INGREDIENTS
| 2 | cups water |
| 1 | cup uncooked converted long-grain rice |
| 1 | tablespoon unsalted butter |
| Pinch salt | |
| 2‑1/4 | cups evaporated milk |
| 1 | can (14 ounces) cream of coconut |
| 1/2 | cup golden raisins |
| 3 | egg yolks, beaten |
| Grated peel of 2 limes | |
| 1 | teaspoon vanilla |
| Toasted shredded coconut (optional) | |
PREPARATION:
Slow Cooker Directions
- Spray slow cooker with nonstick cooking spray. Place water, rice, butter and salt in medium saucepan. Bring to a boil over high heat, stirring frequently. Reduce heat to low. Cover; cook 10 to 12 minutes. Remove from heat. Let stand covered 5 minutes.
- Add evaporated milk, cream of coconut, raisins, egg yolks, lime peel and vanilla; mix well. Add rice; stir until blended. Pour into prepared slow cooker.
- Cover; cook on LOW 4 hours or on HIGH 2 hours. Stir every 30 minutes, if possible. Pudding will thicken as it cools. Garnish with toasted shredded coconut, if desired.
This recipe appears in:
Custards & Puddings
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