Pineapple Rice Pudding w/ toasted coconut |
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
INGREDIENTS
1 | can (20 ounces) crushed pineapple in juice, undrained | ||
1 | can (13-1/2 ounces) coconut milk | ||
1 | can (12 ounces) nonfat evaporated milk | ||
3/4 | cup uncooked arborio rice | ||
2 | eggs, lightly beaten | ||
1/4 | cup sugar | ||
1/4 | cup packed light brown sugar | ||
1/2 | teaspoon ground cinnamon | ||
1/4 | teaspoon ground nutmeg | ||
1/4 | teaspoon salt | ||
Whipped topping
|
PREPARATION:
SLOW COOKER DIRECTIONS
- 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.
- Stir until blended. Serve warm or chilled with whipped topping. Garnish with coconut, if desired.
2 comments:
Glad it turned out. Look delicious!
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