Coconut Rice Pudding

by the Editors of Publications International, Ltd.

Browse the article Coconut Rice Pudding

Coconut Rice Pudding Photo
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:
1.
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.

2.
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.

3.
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