Coconut and Cream Rice Pudding
Ingredients1 Cup Shredded Coconut
14oz./1 can Coconut Milk
14oz./1 can Sweetened Condensed Milk
2 Cups Milk
2 Cups Half and Half
2 Cups Half and Half
4 Eggs
1 1/2 Cups Jasmine Rice (absolutely vital that you use Jasmine)
1/2 teaspoon of Salt
Directions:
Preheat oven to 350 degrees
Put wax paper on a cookie sheet. Spread out the 1 cup coconut on the cookie sheet. Place in oven and TOAST the coconut until lightly golden. (About 5-8 min.) Remove from oven and let cool.
In a bowl whisk the 4 eggs just until broken and mixed thoroughly. Mix coconut milk, sweetened condensed milk, milk, half and half, the Jasmine rice, salt, and cooled coconut into the egg mixture. Whisk very gently until everything is combined well.
Pour the mixture into a prepared crock-pot (by prepared I mean that it is sprayed with a butter flavored non-stick cooking spray). Cover and cook on LOW for 3-4 hours or until the rice is tender.
Place in bowls and serve with fresh raspberries or frozen cherries.
I haven't made the wheat thins yet... (I sort of forgot) but I am for sure making this tonight... as long as i can get to the store to buy more rice.... Oh i'm so excited! I love rice pudding!
ReplyDeleteThis is one of my favorite rice pudding recipes. I have come up with a few rice pudding recipes, but this is the only one in a crock-pot. You'll have to let me know what you think. Also if it's not as thick as you want it after it's cooked you can cook some rice on the stove and just fold it into the crock pot. :)
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