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Coconut - Rice Pudding
Coconut - Rice Pudding Recipe 

 

Coconut - Rice Pudding
INGREDIENTS
  • 2 cups water
  • 1 cup uncooked converted long-grain rice
  • 1 tablespoon unsalted butter
  • Pinch salt
  • 2-1/4 cups evaporated milk
  • 1 can (14 ounces) cream of coconut
  • ½ cup golden raisins
  • 3 egg yolks, beaten
  • Grated peel of 2 limes

 

  • 1 teaspoon vanilla
  • Toasted shredded coconut (optional)

 

Preparation:

 

  • Spray slow cooker with nonstick cooking spray. Place water, rice, butter and salt in medium saucepan. Bring to a boil over high heat, stirring frequently. Reduce heat to low. Cover; cook 10 to 12 minutes. Remove from heat. Let stand covered 5 minutes.
  • Add evaporated milk, cream of coconut, raisins, egg yolks, lime peel and vanilla; mix well. Add rice; stir until blended. Pour into prepared slow cooker.
  • Cover; cook on LOW 4 hours or on HIGH 2 hours. Stir every 30 minutes, if possible. Pudding will thicken as it cools. Garnish with toasted shredded coconut, if desired

 

Idiyappams may be served with egg curry or brown chickpea (kadala) curry. In some places it is eaten dipped in fresh coconut milk mixed with sugar.

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