Coconut Rice Pudding

By BearForce

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)

Details

Servings 8

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.