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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)
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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