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Moms Favorite White Cake
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Cook Time: 3 to 4 hours
Prep Time: 10 minutes
Yield: Makes about 8 (1 cup) servings
Ingredients:
1
can (20 ounces) crushed pineapple in juice, undrained
1
can (13-1/2 ounces) coconut milk
1
can (12 ounces) nonfat evaporated milk
3/4
cup uncooked arborio rice
2
eggs, lightly beaten
1/4
cup sugar
1/4
cup packed light brown sugar
1/2
teaspoon ground cinnamon
1/4
teaspoon ground nutmeg
1/4
teaspoon salt
Whipped topping
Toasted coconut for garnish* (optional)
Preparation:
1.
Place pineapple with juice, coconut milk, evaporated milk, rice, eggs, sugar, brown sugar, cinnamon, nutmeg and salt into slow cooker; mix well. Cover; cook on HIGH 3 to 4 hours or until thickened and rice is tender.
2.
Stir until blended. Serve warm or chilled with whipped topping. Garnish with coconut, if desired.
This recipe appears in:
Custards & Puddings
