Cinnamon rice pudding with coconut
Sweetened coconut flakes
4 tbsp(s), or toasted coconut chips
4 cup(s), (1 %)
Uncooked arborio rice
½ tsp(s), grated
¼ tsp(s), plus additional for serving
- Chop 2 tablespoons coconut and transfer to 4-quart slow cooker. Combine sugar and 1/2 cup milk in small microwavable bowl. Microwave on High until milk is steaming hot, about 1 minute. Stir until sugar is dissolved.
- Pour milk mixture into slow cooker. Add remaining 3 1/2 cups milk, rice, orange zest, 1/4 teaspoon cinnamon, and nutmeg, stirring to mix well. Cover and cook until rice is tender, about 2 hours on High or 5 hours on Low. Stir in vanilla and coconut extracts.
- Divide rice pudding evenly among 6 dessert dishes. Sprinkle with remaining 2 tablespoons coconut and a little more cinnamon. Can be served warm or chilled.
- Serving size: about 1/2 cup pudding and 1 teaspoon coconut.