Tahitian Rice Pudding

Ready in 1 hour

Top-ranked recipe named "Tahitian Rice Pudding"

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Ingredients

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3/4 cups Rice; Long-Cooking, Uncooked
15 ounces Cream of Coconut; Can
12 ounces Evaporated Milk; Can
2 3/4 cups water
2/3 cups Sweetened Flaked Coconut
1 Tablespoon Dark Rum; Optional

Original recipe makes 6 Servings

Servings  

Preparation

In 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.

Credits

Added on Award Medal
Calories Per Serving: 616 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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