Slow cooker coconut rice pudding
Coconut milk gives this rice pudding an unbeatable depth and silky texture, while cooking it with a cinnamon stick—instead of merely sprinkling on cinnamon at the end—enhances the entire dish with spiced flavor
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- 2 1/2 cup(s) Reduced fat milk
- 1 13.5oz can of light coconut milk
- 1/2 cup(s) sugar
- 1 cup(s) arborio rice
- 1/2 cinnamon stick
- 1.In a 5- to 6-qt slow cooker, whisk together the milk, coconut milk and sugar. Stir in the rice and cinnamon stick.
- 2.Cook, covered, until the rice is tender and the mixture has thickened, 2 to 2 1/2 hours on high. Discard the cinnamon stick and stir in apricots (if using). Sprinkle with the pistachios before serving.
This recipe is a personal recipe added by Patsychef and has not been tested or endorsed by MyRecipes.
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Slow cooker coconut rice pudding Recipe at a Glance
- COURSE: Desserts