Coconut Rice Pudding

Yield: 6 servings

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Ingredients

check water 2 cups water

check uncooked long grain rice 1 cup uncooked long grain rice

check butter 1 tablespoon butter

check pinch salt pinch salt

check (18 oz.) evaporated milk 1 can (18 oz.) evaporated milk

check (14 oz.) cream of coconut 1 can (14 oz.) cream of coconut

check raisins 1/2 cup raisins

check egg yolks, beaten 3 egg yolks, beaten

check limes, grated peel of 2 limes, grated peel of

check vanilla extract 1 teaspoon vanilla extract

coconut, toasted and shredded to garnish

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Directions:

Place water, rice, butter and salt in medium saucepan. Bring to a rolling boil over high heat, stirring frequently. Reduce heat to low. Cover; cook 10-12 minutes. Remove from heat; let stand covered for 5 minutes.

Spray slow cooker with nonstick cooking spray. Add evaporated milk, cream of coconut, raisins, egg yolks, lime peel and vanilla; mix well. Add rice; stir to combine.

Cover; cook on LOW 4 hours or on HIGH 2 hours. Stir every 30 minutes. Pudding will thicken as it cools. Garnish with toasted coconut.

Please note that some ingredients and brands may not be available in every store.