Try this Tahitian Rice Pudding recipe, or contribute your own.
Suggest a better descriptionIn a slow cooker, stir rice, cream of coconut, evaporated milk and water until combined.
Cover and cook on low setting for 4 to 5 hours.
Remove crock from slow cooker.
Stir in rum, if using.
Let pudding cool for 10 minutes.
Heat a small non-stick skillet over medium heat.
Add coconut; cook and stir for 4 to 5 minutes, until toasted.
Transfer coconut to a plate.
Spoon pudding into dessert bowl; sprinkle with coconut.
Makes 6 to 8 servings.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (563g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 616 | ||
Calories from Fat: 168 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.7g | 25 % | |
Saturated Fat 16.1g | 81 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 16.4mg | 5 % | |
Sodium 30684mg | 1058 % | |
Potassium 1439.3mg | 38 % | |
Total Carbohydrate 84.9g | 25 % | |
Dietary Fiber 1.9g | 7 % | |
Sugars, other 83g | ||
Protein 26.8g | 38 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 616
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