Rate this recipe
0/5
(0 Votes)
0 Picture
Ingredients
- 1 1/4 cups coconut milk
- 1 1/2 cups cream of coconut
- 1 2/3 cups milk
- 3/4 cup short grain arborio rice
- Pinch of kosher salt
Details
Preparation
Step 1
Combine all the ingredients in a 4 or 5 quart slow cooker. Cover and cook on low for 2 1/2 hours, gently but thoroughly stirring the rice about every 30 mintues. The pudding will thicken as it cools. Serve warm or chilled, with toasted coconut, whipped cream or crushed mexican chocolate.
Review this recipe