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Cinnamon rice pudding with coconut

Cinnamon Rice Pudding with Coconut

8
Points®
Total Time
5 hr 15 min
Prep
15 min
Cook
5 hr
Serves
6
Difficulty
Easy
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. Layer your rice pudding with berries or chopped fresh fruit to turn it into an even yummier dessert.

Ingredients

Dried shredded and sweetened coconut meat

4 Tbsp, or toasted coconut chips

Sugar

¼ cup(s)

1% low fat milk

4 cup(s), (1 %)

Uncooked arborio rice

½ cup(s)

Orange zest

½ tsp, grated

Ground cinnamon

¼ tsp, plus additional for serving

Ground nutmeg

⅛ tsp

Vanilla extract

2 tsp

Coconut extract

¼ tsp

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. Serbing size: about 1/2 cup pudding and 1 teaspoon coconut

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