Indulgent Coconut Rice Pudding

Name: Indulgent Coconut Rice Pudding
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Yield: 12 servings.
Cuisine: North America, Midwest, Southern
Ingredients: 1 cup uncooked long grain rice; 5 cups coconut milk, divided; 2 tablespoons coconut oil; 1 cup turbinado (washed raw) sugar; 1 cup dried cranberries; 2 teaspoons vanilla extract; 1 teaspoon ground cinnamon; Dash salt; Optional: Toasted sweetened shredded coconut and additional coconut milk

TOTAL TIME: Prep: 10 min. Cook: 4 hours + standing YIELD: 12 servings.

This slow-cooked winter comfort dessert is a healthier option for your family that doesn't sacrifice flavor. If you can't find turbinado or raw sugar, you can use brown sugar, adjusting to 3/4 cup. This can also be made in the oven. —Teri Rasey, Cadillac, Michigan

Ingredients

1 cup uncooked long grain rice
5 cups coconut milk, divided
2 tablespoons coconut oil
1 cup turbinado (washed raw) sugar
1 cup dried cranberries
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
Dash salt
Optional: Toasted sweetened shredded coconut and additional coconut milk

Directions

1. Place rice in a 3- or 4-qt. slow cooker coated with cooking spray; pour in 4 cups coconut milk. Add coconut oil, distributing it evenly over top. Add the next 5 ingredients. Cook, covered, on low until rice is tender, 4-5 hours, adding enough remaining coconut milk to reach desired consistency. Let stand, uncovered, 10 minutes. Serve warm, with toasted coconut and additional coconut milk if desired.

Nutrition Facts

1/2 cup: 340 calories, 18g fat (17g saturated fat), 0 cholesterol, 39mg sodium, 43g carbohydrate (28g sugars, 1g fiber), 3g protein.

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