Indulgent Coconut Rice Pudding

Indulgent Coconut Rice Pudding might be just the side dish you are searching for. One portion of this dish contains about 3g of protein, 23g of fat, and a total of 364 calories. This recipe serves 12. For $1.02 per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. 18 people were impressed by this recipe. If you have dried cranberries, turbinado sugar, vanillan extract, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 4 hours and 10 minutes. It is brought to you by Taste of Home. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. Taking all factors into account, this recipe earns a spoonacular score of 25%, which is rather bad. Similar recipes are Triple Berry Coconut Cake – Slightly Indulgent Mondays, The Secret Ingredient (Coconut): Double Coconut Rice Pudding, and Coconut Rice Pudding.

Servings: 12

Preparation duration: 10 minutes

Cooking duration: 240 minutes

 

Ingredients:

5 cups coconut milk, divided

Toasted sweetened shredded coconut and additional coconut milk, optional

2 tablespoons coconut oil

1 cup dried cranberries

1 teaspoon ground cinnamon

1 cup uncooked long grain rice

Dash salt

1 cup turbinado (washed raw) sugar

2 teaspoons vanilla extract

Equipment:

slow cooker

Cooking instruction summary:

Directions Place rice in a 3- or 4-qt. slow cooker coated with cooking spray; pour in 4 cups coconut milk. Add coconut oil; distribute evenly over top. Add the next five ingredients. Cook, covered, on low until rice is tender, 4-5 hours, adding enough remaining coconut milk to reach desired consistency. Let stand, uncovered, 10 minutes. Serve warm, with toasted coconut and additional coconut milk if desired. Yield: 12 servings. Test Kitchen tipsTry different flavors inspired by food from other countries. For a taste of India, try a sprinkle of cardamom with golden raisins; for Thailand, cook it first, then stir in fresh mint and fruit like mangoes and kiwis. Give it some crunch by topping with slivered almonds, chopped walnuts or hazelnuts. For the ultimate winter morning comfort food, let the pudding cook overnight, then top with fresh bananas right before eating. Originally published as Indulgent Coconut Rice Pudding in Taste of HomeDecember 2017 window._taboola = window._taboola || []; _taboola.push({ mode: 'thumbnails-i', container: 'taboola-native-stream-thumbnails', placement: 'Native Stream Thumbnails Redesign', target_type: 'mix' });

 

Step by step:


1. Place rice in a 3- or 4-qt. slow cooker coated with cooking spray; pour in 4 cups coconut milk.

2. Add coconut oil; distribute evenly over top.

3. Add the next five ingredients. Cook, covered, on low until rice is tender, 4-5 hours, adding enough remaining coconut milk to reach desired consistency.

4. Let stand, uncovered, 10 minutes.

5. Serve warm, with toasted coconut and additional coconut milk if desired.


Nutrition Information:

Quickview
363k Calories
3g Protein
22g Total Fat
40g Carbs
2% Health Score
Limit These
Calories
363k
18%

Fat
22g
35%

  Saturated Fat
20g
125%

Carbohydrates
40g
13%

  Sugar
23g
26%

Cholesterol
0.0mg
0%

Sodium
17mg
1%

Alcohol
0.23g
1%

Get Enough Of These
Protein
3g
6%

Manganese
0.96mg
48%

Iron
3mg
19%

Copper
0.26mg
13%

Magnesium
48mg
12%

Phosphorus
110mg
11%

Potassium
237mg
7%

Zinc
0.72mg
5%

Vitamin B3
0.96mg
5%

Folate
14µg
4%

Fiber
0.86g
3%

Selenium
2µg
3%

Vitamin B5
0.32mg
3%

Vitamin B6
0.06mg
3%

Calcium
26mg
3%

Vitamin B1
0.03mg
2%

Vitamin C
0.98mg
1%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

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