Cook Time 3 to 4 hours
Prep Time 10 minutes
Makes about 8 (1 cup) servings
|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 packed light brown sugar|
|1/2||teaspoon ground cinnamon|
|1/4||teaspoon ground nutmeg|
|Toasted coconut for garnish* (optional)|
*To toast coconut, spread evenly on ungreased baking sheet. Toast in preheated 350°F oven 5 to 7 minutes, stirring occasionally, until light golden brown.
- 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.
- Stir until blended. Serve warm or chilled with whipped topping. Garnish with coconut, if desired.
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