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:
covered percent of daily need
