Photo: Toasted Coconut Rice Pudding with Cherry Sauce Recipe
Ingredients
Coconut Rice Pudding:
- 1 cup shredded coconut, toasted (recommended: Baker's)
- 1 (14-ounce) can coconut milk
- 1 (14-ounce) can sweetened condensed milk
- 4 cups milk
- 4 eggs
- 2 teaspoons chopped ginger
- 1 1/2 cups jasmine rice
- 1/2 teaspoon salt
- Fresh mint, for garnish
Cherry Sauce:
- 1 cup frozen cherries
- 1 (12-ounce) jar cherry preserves
- 1 lemon, zested
For Coconut Rice Pudding:
Directions
Preheat oven in to 350 degrees F
Place the coconut in a thin layer on a baking sheet. Bake for 6 to 8 minutes, stirring frequently, until lightly browned.
Spray 4-quart slow cooker with butter flavored cooking spray; set aside.
In a bowl whisk together coconut milk, condensed milk, milk, eggs, and ginger. Stir in rice and toasted coconut. Pour into prepared slow cooker. Cover and cook on LOW for 3 to 4 hours. Serve in martini glasses or bowls, top with cherry sauce.
For Cherry Sauce:
In a small saucepot over medium heat combine all ingredients, mix until combined and heat to a simmer. Remove from heat and serve over rice pudding.
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By JoReed
on September 01, 2011
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To alarin and others that have the same problem with un-done rice from a crockpot recipe. I usually put the rice and the liquid called for in the recipe ( as in this recipe, the 4 cups of milk and place in a microwave safe casserole or bowl and pre-cook the rice in the microwave for about 4 to 5 minutes on full power, uncovered. Then I just follow the recipe as described. This gets the cooking process going so that the crockpot recipes usually turn out much better with the rice being done. I always cook my rice for any recipe in the microwave anyway. Mix rice with liquid and seasonings in a casserole dish that has a cover, cook in microwave for 5 minutes on full power, uncovered, then cook covered for 15 to 20 minutes more in the microwave on 50% power. Turns out great every time. You may add what ever additions like veggies, etc. during the last part of the cooking time. Hope this helps!
By Sheila #6
Red Bluff, Ca
on January 22, 2011
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This looked so creamy and yummy on the show. I was so excited to try it. We love Jasmine rice and I always have it on hand. I was SO disappointed! for 1 thing what she poured into her pretty little cups DID NOT have a cup of toasted coconut in it. It was pure white. That's when I knew there was a problem. Looking at it in about 3 hours, it was dry around the edges and milky in the middle, so I stirred it, & tasted it. The rice wasn't cooked. By the time the rice was done it was almost gelatinous. Threw it out and used the cherry sauce on vanilla ice cream.
By alarin_7908667
Goleta, CA
on March 16, 2010
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I made this recipe today and it turned out great except the rice is still a little underdone after 4 hours. Does anyone have any suggestions to help solve my crunchy rice dilemma?
Read all 29 reviews