Coconut Rice Pudding Recipe

8

Ingredients

2 Cups water
1 Cup uncooked converted long-grain rice
1 Tablespoon unsalted butter
Pinch of salt
2 1/4 Cups evaporated milk
1 Can (14Oz) 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

Step 1

1. 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 for 5 minutes.

2. Meanwhile, coat CROCKPOT with nonstick cooking spray. Add evaporated milk, cream of coconut, raisins, egg yolks, lime peel and vanilla; mix well. Add rice, stir until blended.

3. Cover; cook on low for 4 hours or on high for 2 hours. Stir every 30 minutes, if possible. Pudding will thicken as it cools. Garnish with toasted shredded coconut, if desired.