Coconut Rice Pudding

By 1For_Him

Ingredients

• 1 cup uncooked long grain rice
• 5 cups coconut milk, divided
• 2 tablespoons coconut oil
• 1 cup turbinado (washed raw) sugar
• 1 cup dried cranberries
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• Dash salt
• Toasted sweetened shredded coconut and additional coconut milk, optional

Details

Adapted from tasteofhome.com

Preparation

Step 1

Place rice in a 3- or 4-qt. slow cooker coated with cooking spray; pour in 4 cups coconut milk. Add coconut oil; distribute evenly over top. Add the next five ingredients. Cook, covered, on low until rice is tender, 4-5 hours, adding enough remaining coconut milk to reach desired consistency. Let stand, uncovered, 10 minutes. Serve warm, with toasted coconut and additional coconut milk if desired.

Test Kitchen tips
Try different flavors inspired by food from other countries. For a taste of India, try a sprinkle of cardamom with golden raisins; for Thailand, cook it first, then stir in fresh mint and fruit like mangoes and kiwis.
Give it some crunch by topping with slivered almonds, chopped walnuts or hazelnuts.
For the ultimate winter morning comfort food, let the pudding cook overnight, then top with fresh bananas right before eating.