Cooking Time:4-5 hours on Low or 2 1/2-3 hours on High
Ingredients2 3/4 c. water
3/4 c. long-grain white rice
15 oz. cream of coconut, (not coconut milk)
12 oz. evaporated milk
2/3 c. coconut, sweetened flaked, (optional)
1 T. rum, dark (optional)
Slow Cooker Rice and Coconut Pudding is delicious and full of smooth flavor that your whole family will love.
- Stir water, rice, cream of coconut and evaporated milk until combined, and pour in a 5-quart slow cooker.
- Cover. Cook on Low for 4 hours.
- Remove stoneware insert from the slow cooker.
- Stir in rum.
- Let pudding stand 10 minutes.
- Transfer pudding to serving bowls and refrigerate for 1 hour before serving.
NOTE: If not serving right away, press sheet of plastic wrap onto pudding; refrigerate up to 2 days.
To serve, spoon pudding into dessert bowls; sprinkle with toasted coconut (if using).
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I would love to have a recipe for rice pudding with raisins. I remember one my mom made and try as I could, have never duplicated it. I remember her using canned milk, but I have never been able to get the same taste. HELP
Hi Esther, I have a few recipes, and the one I am about to share has canned milk, hopefully it will come close to your Moms recipe. Here you go and Happy Crocking! http://bit.ly/1j8yeHf
I’m making this and its been cooking for 3 hours but it very watery and the rice is still raw…any idea what wrong… are you supposed to use minute rice or regular???
Melanie some times it depends on the slow cooker and how it crocks. It may take longer, and if you need it to thicken up you can also lift the lid at the very end.