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Coconut rice pudding

Coconut rice pudding

8
Points®
Total Time
2 hr 20 min
Prep
15 min
Cook
2 hr 5 min
Serves
6
Difficulty
Moderate

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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