Coconut rice pudding
8
Points®
Total time: 2 hr 20 min • Prep: 15 min • Cook: 2 hr 5 min • Serves: 6 • Difficulty: Easy
Ingredients
Coconut chips
¼ cup(s), (20g), toasted
Caster sugar
¼ cup(s), (55g)
Skim milk
4 cup(s), (1L)
Arborio rice
½ cup(s), (100g)
Orange rind
½ tsp, finely grated
Ground cinnamon
¼ tsp, plus extra to serve
Ground nutmeg
¼ tsp, (pinch)
Vanilla bean extract, alcohol free
2 tsp
Essence
¼ tsp, coconut variety
Instructions
1
Chop 1½ tablespoons coconut chips and transfer to a 4.5L (18-cup) slow cooker. Combine sugar and ½ cup (125ml) milk in a small microwave-safe bowl. Microwave on High (100%) for 1 minute or until hot. Stir until sugar is dissolved.
2
Pour milk mixture into slow cooker. Add remaining milk, rice, rind, cinnamon and nutmeg and stir to combine. Cover and cook on High for 2 hours (or on Low for 4 hours). Stir in vanilla and coconut extracts.
3
Serve pudding warm or chilled, sprinkled with remaining coconut chips and extra cinnamon.
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