Coconut Rice Pudding is a different take on your favourite pud. Its no less creamy or yummy than your regular rice pudding but using the store cupboard staple of long grained white rice instead of pudding rice it slashed the costs. This is sure to become a family favourite. If you can't get Coconut milk you can use a tin of coconut cream and dilute it with regular milk or just use dessicated coconut and cream. If you've never cooked rice in your slow cooker before then I urge you to try it.The step by step photo's will guide you through the recipe and once it's in your SC apart from an occasional stir, it takes care of itself. Why not give this a try and let us know how you got on in the comments below. We love to hear your thoughts x
Prep:- Spread the butter over the inside of your SC base and halfway up the sides.
Pour the milk into the S.C bowl and switch it on to high setting
Add all the remaining ingredients-rice,sugar, dessicated coconut,vanilla and cinnamon.
Stir everything together.
Place the lid on top. Stir every 45mns and cook on high for 150-160 mns or until most of the liquid has been absorbed. If you don't stir you get a lovely crust on top with a creamy layer underneath.
To Serve- Divide between your bowls,Serve warm with a raspberry jam puree and a few whole raspberries on top.
Easy swaps:- Long grain rice for Pudding or Arborio rice.
Coconut milk for creamed Coconut.
Raspberries for any toppings of your choice.
Servings 4