Cooking rice pudding in a slow cooker guarantees perfect results every time. The lovely creamy texture with coconut milk is sumptuous for any night of the week or a special occasion.
3/4 cup (180 mL) short-grain brown rice
14 oz (398 mL) can light coconut milk
1 cup (250 mL) water
1/3 cup (80 mL) demerara sugar or raw coconut crystals
1 tsp (5 mL) vanilla extract
Generous pinch of salt
1 cup sliced peaches, frozen or fresh
2 tsp (10 mL) coconut oil
1 Tbsp (15 mL) demerara sugar or raw coconut crystals
2 tsp (10 mL) fresh lemon juice
2 Tbsp (30 mL) chopped toasted pecans
2 Tbsp (30 mL) toasted semi-sweetened coconut
Combine rice, coconut milk, water, sugar, vanilla, and salt in small 3 L slow cooker. Stir to blend. Cover and cook on high for 3 to 4 hours or until rice is tender. Uncover and stir well. Serve hot or cold.
Heat coconut oil in skillet. Add peaches and sauté over medium heat until they begin to sizzle. Gently flip slices with thin spatula and sprinkle with sugar. Continue to sauté until sugar begins to caramelize, about 2 or 3 more minutes. Drizzle with lemon juice and any peach juices that may have collected during defrosting or slicing. Shake skillet gently to blend. Sauté for another minute or until mixture begins to bubble and thicken.
Remove from heat and cool briefly. Spoon over servings of rice pudding and sprinkle with pecans and coconut.
Each serving contains: 177 calories; 2 g protein; 10 g total fat (6 g sat. fat, 0 g trans fat); 20 g total carbohydrates (8 g sugars, 2 g fibre); 88 mg sodium
source: "Slow Cooking", alive #375, January 2014
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