Creamy Coconut Rice Pudding Recipe | Easy Slow Cooker Dessert

Coconut Rice Pudding

YIELD Makes 6 (3/4-cup) servings

INGREDIENTS

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)

PREPARATION:

Slow Cooker Directions

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.

This recipe appears in: Custards & Puddings