Cinnamon Rice Pudding with Coconut
8
Points®
Temps total: 5 h 15 min • Préparation: 15 min • Cuisson: 5 h • Portions: 6 • Difficulté: Facile
What makes rice pudding one of the all-time favorite comfort foods? Must be the combo of its creamy texture, luxurious taste, and smell of vanilla. This easy version is made in a slow cooker, so you don’t have to tend to it while it cooks.
Ingrédients
Sweetened coconut flakes
4 tbsp(s), or toasted coconut chips
Turbinado sugar
¼ cup(s)
1% low fat milk
4 cup(s), (1 %)
Uncooked arborio rice
½ cup(s)
Orange zest
½ tsp(s), grated
Ground cinnamon
¼ tsp(s), plus additional for serving
Ground nutmeg
⅛ tsp(s)
Vanilla extract
2 tsp(s)
Coconut extract
¼ tsp(s)
Instructions
1
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.
2
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.
3
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.
4
Serving size: about 1/2 cup pudding and 1 teaspoon coconut.
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