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Coconut Rice Pudding




Source of Recipe


Marla


List of Ingredients




Coconut Rice Pudding

18 oz evaporated milk
1 can (14 oz) cream of coconut
1/2 c golden raisins
3 egg yolks, beaten
grated peel of 2 limes
1 tsp vanilla
3 c leftover long-grain rice
toasted shredded coconut (optional)



Recipe



Spray slow cooker with nonstick cooking spray. Add evaporated milk, cream of coconut, raisins, egg yolks, lime peel and vanilla; mix well. Add rice; stir to combine. Cover; cook on LOW 4 hours or HIGH 2 hours. Stir every 30
minutes, if possible. Pudding will thicken as it cools.

Garnish with toasted coconut, if desired.

Makes 6 servings.