I used my new Netherton Foundry slow cooker for this recipe again and was very impressed with its performance. It’s the only slow cooker I have ever had that managed to get a good ‘skin’ on the top of the pudding, just like in the oven. (For me, this is the best bit!) Not only that, but I was very surprised at just how easy it was to clean, even when some of the rice had stuck to the bottom of the pot.
Coconut Rice Pudding
A creamy rice pudding for the slow-cooker, made with the gorgeous flavour of coconut. Delicious served with a dollop of jam or some mango slices, heated in a sugar and rum syrup!
- 1 tin coconut milk
- 850ml full fat milk
- 140g pudding rice
- 3 tbsp caster sugar
- 3 tbsp dessicated coconut
1. Most slow cookers operate at a temperature that struggles to heat a large volume of cold liquid, therefore the milks should be heated before using. So, heat the coconut milk and milk in the microwave or on the hob until hot and pour into the slow cooker.2. Add the other ingredients to the pot and stir well. Cook on low for around 4-5 hours or on high for 1 hour then low for a further 1-2 hours or until cooked.
DetailsPrep time: Cook time: Total time: Yield: 4-8 servings, depending on your appetite!
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