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    Coconut Rice Pudding


    Source of Recipe


    Marla

    List of Ingredients




    Coconut Rice Pudding

    18 oz evaporated milk
    1 can (14 oz) cream of coconut
    1/2 c golden raisins
    3 egg yolks, beaten
    grated peel of 2 limes
    1 tsp vanilla
    3 c leftover long-grain rice
    toasted shredded coconut (optional)

    Recipe



    Spray slow cooker with nonstick cooking spray. Add evaporated milk, cream of coconut, raisins, egg yolks, lime peel and vanilla; mix well. Add rice; stir to combine. Cover; cook on LOW 4 hours or HIGH 2 hours. Stir every 30
    minutes, if possible. Pudding will thicken as it cools.

    Garnish with toasted coconut, if desired.

    Makes 6 servings.

 

 

 


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