- Coconut Rice Pudding.jpg (8.8 KiB) Viewed 609 times
Preparation Time: 10 minutes
Cooking time: 2½ - 3 hours
Serves: 4
If served as four portions, provides 557 cals, 61g fat (of which 27g saturates), 26g sugar and 0.2g salt per portion.
Ingredients
- 1 tbsp butter
- 400ml (14fl oz) coconut milk
- 500ml (18fl oz) cow's milk
- 125g (4½oz) short grain rice, rinsed
- 60g (2¼oz) desiccated coconut
- 70g (2½oz) granulated sugar
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ½ tsp nutmeg
Method
1. Spread the butter around the inside and base of the slow cooker.
2. Pour the coconut milk and cow's milk into the pot and turn up high. Add the rice, desiccated cocount, granulated sugar and vanilla extract and stir.
3. Put on the lid and cook on high for 2½ to 3 hours. Check after 2½ hours - it's ready when nearly all of the liquid is absorbed. If you don't want a crust, stir every 30 minutes.
4. Before serving, sprinkle over the cinnamon and nutmeg to decorate.
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