Slow Cooker Rice Pudding via Slow Cooker Magic in Minutes |
- 2 cups water
- 1 cup long grain rice
- 1 tablespoon unsalted butter
- pinch of salt
- (if you're using a rice cooker, you only need one cup of water and one cup of rice. You can omit the butter and salt)
- 18 ounces of evaporated milk (we only had 12 ounce cans, so we used one of those)
- 14 ounces cream of coconut (nope. We used a 14 ounce can of coconut milk instead)
- 1/2 can (7 ounces) sweetened condensed milk
- 1/2 cup golden raisins (you can also use regular old raisins. Nobody will notice or care)
- 3 egg yolks, beaten
- peel of 2 limes (omitted, we used 1 tablespoon of Rose's Lime Juice)
- 1 teaspoon vanilla extract
- toasted shredded coconut (optional)
Directions
- Place water, rice, butter and salt in medium saucepan. Bring to rolling boil over high heat, stirring frequently. Reduce heat to low. Cover and cook 10 -12 minutes. Remove from heat. Cover and let stand five minutes.
(I just pissed this step off entirely. I ignored the butter and salt and just threw 1 cup each of rice and water into my rice cooker and wandered off for 20 minutes) - Spray slow cooker with nonstick cooking spray. Add milk, coconut liquid of choice, raisins, egg yolks, lime and vanilla. Mix. Throw in the rice and mix it all together.
- Cover and cook on LOW 4 hours. Stir every 30 minutes (it's not the end of the world if you can't. You just may get a couple crunchy spots at the bottom)
Good times! |
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