INDULGENT COCONUT RICE PUDDING RECIPE
This slow-cooked winter comfort dessert is a healthier option for your family that doesn't sacrifice comfort or flavor. If you can't find turbinado or raw sugar, you can use brown sugar, adjusting to 3/4 cup. This can also be made in the oven. -Teri Rasey, Cadillac, Michigan
Provided by @MakeItYours
Number Of Ingredients 9
Steps:
- 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.
- Yield: 12 servings.
- 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.
- Originally published as Indulgent Coconut Rice Pudding in Taste of Home
- December 2017
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