Saturday, March 6, 2010

Pineapple Coconut Rice Pudding

This pudding was made in a crock-pot!! We had this for breakfast, so the night before I put it all together and turned the crock-pot on low. It ended up cooking for 7 hours, and I think that was perfect. Enjoy!!

1 can (20 ounces) crushed pineapple in juice, undrained
1 can (13.5 ounces) coconut milk
1 can (12 ounces) evaporated milk
3/4 cup uncooked arborio rice (I confess, we didn't have any arborio rice, so I used brown. It was a wee bit crunchy!!)
2 eggs, lightly beaten
1/2 cup agave or honey
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
Toasted coconut

Placce pineapple with juice, coconut milk, evaporated milk, rice, eggs, agave or honey, cinnamon, nutmeg and salt into crockpot; mix well. Cover; cook on high 3 to 4 hours or until thickened and rice is tender.
Stir until blended. Serve warm or chilled. Top with toasted coconut!!

1 comment:

  1. Hmmm... I am so glad you cook at our house. Thanks for you creative cooking!