Coconut Rice Pudding

Name: Coconut Rice Pudding
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 1
Ingredients: 2 3/4 c. water; 3/4 c. long-grain white rice; 1 can cream of coconut; 1 can evaporated milk; c. sweetened flaked coconut; 1 tbsp. dark rum

Published: Jun 25, 2007

Yields:

Prep Time:

15 mins

Cook Time:

4 hrs

Total Time:

4 hrs 15 mins

Cal/Serv:

300

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Ingredients

2 3/4 cups water
3/4 cup long-grain white rice
1 can cream of coconut
1 can evaporated milk
cup sweetened flaked coconut
1 Tbsp. dark rum

Directions

1. Step 1In 4 1/2- to 6-quart slow-cooker bowl, stir water, rice, cream of coconut, and evaporated milk until combined. Cover slow cooker with lid and cook as manufacturer directs on low setting 4 to 5 hours or on high setting 2 1/2 to 3 hours.
2. Step 2If you like, while pudding cooks, toast coconut: Heat nonstick small skillet over medium heat until hot. Add coconut; cook 4 to 5 minutes or until lightly browned, stirring constantly. Transfer coconut to plate.
3. Step 3Remove bowl from slow cooker. Stir in rum, if using. Let pudding stand 10 minutes. Transfer pudding to serving bowl. If not serving right away, press sheet of plastic wrap onto pudding; refrigerate up to 2 days.
4. Step 4To serve, spoon pudding into dessert bowls; sprinkle with toasted coconut if using.