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Sunday, November 28, 2010

Pineapple Rice Pudding

Pineapple Rice Pudding w/ toasted coconut
Don't you just love it when you find a recipe and you have all the ingredients you need in your cupboard? My sister dropped off her Crock Pot Slowcooker recipe book and I was able to browse through and found this recipe for Pineapple Rice Pudding. It sounded divine so I had to try! I used brown jasmine rice instead of the arborio rice that it called for. Also found the actual recipe online so here it is and try it in your slow cooker for a nice warm dessert today!
http://recipes.howstuffworks.com/pineapple-rice-pudding-recipe.htm#mkcpgn=fb3
COOK TIME 3 to 4 hours
PREP TIME 10 minutes
YIELD Makes about 8 (1 cup) servings
INGREDIENTS
1can (20 ounces) crushed pineapple in juice, undrained
1can (13-1/2 ounces) coconut milk
1can (12 ounces) nonfat evaporated milk
3/4cup uncooked arborio rice
2eggs, lightly beaten
1/4cup sugar
1/4cup packed light brown sugar
1/2teaspoon ground cinnamon
1/4teaspoon ground nutmeg
1/4teaspoon salt
Whipped topping

Toasted coconut for garnish* (optional)
*To toast coconut, spread evenly on ungreased baking sheet. Toast in preheated 350°F oven 5 to 7 minutes, stirring occasionally, until light golden brown.
PREPARATION:
SLOW COOKER DIRECTIONS
  1. Place pineapple with juice, coconut milk, evaporated milk, rice, eggs, sugar, brown sugar, cinnamon, nutmeg and salt into slow cooker; mix well. Cover; cook on HIGH 3 to 4 hours or until thickened and rice is tender.
  2. Stir until blended. Serve warm or chilled with whipped topping. Garnish with coconut, if desired.

1 comment:

Holly Golightly said...

Glad it turned out. Look delicious!