I LOVE this great recipe for slow cooker rice pudding! The only trick to this is at the 4 hour mark you do have to keep an eye on it – it comes together very quickly at the end. Enjoy!
Coconut Rice Pudding
Serve with your favorite light dessert wine like Cosa Dolce, a sweet Riesling or a late harvest . . . something or other.
3 C water
1 C dry Arborio (Risotto) rice
1 15-ounce can of cream of coconut (like you use for Pina Coladas, not coconut milk – I find it in the liquor aisle in my store)
1 12 ounce can evaporated milk (not sweetened condensed milk)
¼ C raisins (cuz it’s not rice pudding without raisins)
2/3 c. sweetened flaked coconut (optional)
Slow cooker. 2. Comfort food. 3. Super Easy! In a 4.5 to 6 quart slow cooker, combine the water, rice, cream of coconut and evaporated milk and stir to blend. Cover slow cooker and cook for 4.5 hours on low. Add raisins in last ½ hour. Start checking this at about 3.5 to 4 hours – slow cookers do vary. When the mixture in the slow cooker reaches a rice-puddingy (puddingie?) consistency, remove bowl from slow cooker. While pudding stands (10 minutes) toast coconut flakes – either in a small nonstick skillet or on a rimmed baking sheet in the oven at 350 degrees for 10 minutes. To serve, transfer pudding to individual serving bowls and top with toasted coconut. Extra credit points: top each bowl of rice pudding with a spoonful of crushed pineapple before topping with coconut. Mmmmm.