Coconut Rice Pudding the Editors of Publications International, Ltd.
Coconut Rice Pudding
Makes 6 (3/4-cup) servings
|1||cup uncooked converted long-grain rice|
|1||tablespoon unsalted butter|
|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|
|Toasted shredded coconut (optional)|
- 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.
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