Coconut Rice Pudding

Coconut Rice Pudding

Coconut Rice Pudding


Makes 6 (3/4-cup) servings


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)


  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.

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