Monday, May 10, 2010

Coconut Rice Pudding in a Crockpot

Lately, I've discovered the joys of the crock pot (thanks to my $5 cookbooks from B&N) recently. You gotta love the idea of throwing ingredients into a pot and letting it cook for hours with little assistance from the actual cook. I find that feeding the family is considerably less maddening with easy recipes like this one.

2 cups of water
1 cup uncooked converted long grain rice
1 tablespoon unsalted butter
2 1/4 cups evaporated milk
1 can (14 ounces) cream of coconut
1/2 cup raisins (golden raisins if you prefer)
3 egg yolks, beaten
1 teaspoon vanilla
1/2 teaspoon Cinnamon
toasted coconut


  1. Combine water, rice, butter and salt in medium saucepan. Bring to boil, stirring frequently. Reduce heat to low and cover. Cook 10 to 12 minutes. Let stand, covered for 5 minutes.

  2. Coat Crock Pot with cooking spray or crisco. Add milk, cream of coconut raisings, egg yolks, lime peel, vanilla and cinnamon. Mix well.
  3. Add rice mixture to crock pot.

  4. Cook on high for 1 hour and 15 minutes stirring every half an hour.

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