________________________________
From: Jan Bailey <[email protected]>
To: [email protected]
Sent: Thu, February 25, 2010 5:37:15 AM
Subject: [CnD] Slow Cooker Coconut Jasmine Rice Pudding
Slow Cooker Coconut Jasmine Rice Pudding
2 cups whole milk
1 cup sugar
2 cups heavy cream
4 large eggs -- beaten
1 teaspoon ground cinnamon
1 1/2 cups Jasmine rice -- rinsed with cold water & drained
2 cups shredded coconut -- toasted
To garnish: -- whipped cream, cinnamon sugar, or chopped mangoes and pineapple
Coat the insert of a 5 to 7-quart slow cooker with nonstick cooking spray. Heat
the milk in a small saucepan until small bubbles form at the edges of the pan.
Remove from the heat. Add the sugar and whisk until dissolved. Whisk together
the sweetened milk, cream, eggs, and cinnamon in a mixing bowl. Stir in the
rice. Transfer the mixture to the slow cooker insert.
Cover and cook on low for 2 1/2 to 3 hours, until the pudding is set. Remove
the cover, stir in the coconut, and cook covered for an additional 30 minutes.
Allow the pudding to cool in the insert, then transfer it to a bowl. Cover with
plastic wrap and refrigerate until cold.
Scoop the pudding into bowls and garnish with whipped cream.
Serves 8.
AuthorNote: Jasmine rice has a delicate flavor, and this rice pudding not only
takes advantage of that but also incorporates cinnamon and coconut to flavor
the pudding. A delicious dessert or afternoon delight, this rice pudding is as
scrumptious as it is delicious.
Source:
"Slow Cooker: The Best Cookbook Ever by Diane Phillips, 2009."
S(Formatted by Chupa Babi):
"Feb 2010"
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Per Serving (excluding unknown items): 564 Calories; 34g Fat (53.4% calories
from fat); 10g Protein; 57g Carbohydrate; 2g Dietary Fiber; 196mg Cholesterol;
114mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 1/2
Non-Fat Milk; 6 1/2 Fat; 1 1/2 Other Carbohydrates.
NOTES : Cooker: 5 to 7-quarts
Time: Low for 3 to 3 1/2 hours
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