Coconut and Cinnamon Rice Pudding

Coconut and Cinnamon Rice Pudding

Coconut and Cinnamon Rice Pudding

What qualifies rice pudding as a classic comfort food? It must be the combination of its rich flavor, creamy texture, and vanilla aroma. You don’t need to watch it while it cooks because this simple version is done in a slow cooker.


Flakes of sweetened coconut

4 tablespoons of coconut chips, toasted

sugar turbinado

¼ cup (s)

reduced-fat milk

4 cup(s) (1 percent )

rice arboro uncooked

½ cup (s)

Orange rind

1/2 teaspoon, grated

the cinnamon spice

1/4 tsp, plus enough for serving

crushed nutmeg

⅛ tsp (s)

Vanilla flavoring

2 tsp (s)

1/4 tsp. of coconut extract (s)

Add 2 tablespoons of chopped coconut to a 4-quart slow cooker. In a small microwave-safe dish, combine sugar and 1/2 cup milk. Milk should be heated in the microwave on High for about a minute. Stir the sugar until it dissolves.
Fill the slow cooker with the milk mixture. Rice, orange zest, 1/4 teaspoon cinnamon, nutmeg, and the final 3 1/2 cups of milk should be added. Stir to combine. About 2 hours on High or 5 hours on Low should be enough time to cook the rice with a cover. Add the coconut and vanilla extracts and stir.

Evenly distribute rice pudding among the six dessert bowls. Add a bit more cinnamon and the 2 tablespoons of leftover coconut. Can be served cold or heated.
About half a cup of pudding and one spoonful of coconut per serving.
Serving suggestion: To make your rice pudding even more delectable, layer it with berries or finely chopped fresh fruit for 0 extra points.