Coconut Rice Pudding

Yield:
6 servings

Ingredients:

  1. 2 cups water
  2. 1 cup uncooked long grain rice
  3. 1 tablespoon butter
  4. pinch salt
  5. 1 can (18 oz.) evaporated milk
  6. 1 can (14 oz.) cream of coconut
  7. 1/2 cup raisins
  8. 3 egg yolks, beaten
  9. 2 limes, grated peel of
  10. 1 teaspoon vanilla extract
  11. coconut, toasted and shredded to garnish
Directions:

Place water, rice, butter and salt in medium saucepan. Bring to a rolling boil over high heat, stirring frequently. Reduce heat to low. Cover; cook 10-12 minutes. Remove from heat; let stand covered for 5 minutes.

Spray slow cooker with nonstick cooking spray. Add evaporated milk, cream of coconut, raisins, egg yolks, lime peel and vanilla; mix well. Add rice; stir to combine.

Cover; cook on LOW 4 hours or on HIGH 2 hours. Stir every 30 minutes. Pudding will thicken as it cools. Garnish with toasted coconut.


TDS 3