Coconut rice pudding

Name: Coconut rice pudding
Prep time: 15 min
Cook time: 125 min
Total time: 140 min
Yield: 6 servings
Ingredients: 0.25 cup(s) Coconut chips (20g), toasted; 0.25 cup(s) Caster sugar (55g); 4 cup(s) Skim milk (1L); 0.5 cup(s) Arborio rice (100g); 0.5 tsp Orange rind finely grated; 0.25 tsp Ground cinnamon plus extra to serve; 0.25 tsp Ground nutmeg (pinch); 2 tsp Vanilla bean extract, alcohol free; 0.25 tsp Essence coconut variety

Points®

Total Time

2 hr 20 min

Prep

15 min

Cook

2 hr 5 min

Serves

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

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.
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.
Serve pudding warm or chilled, sprinkled with remaining coconut chips and extra cinnamon.

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Coconut rice pudding

Ingredients

Instructions

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