Nonstick cooking spray
3 cups coconut water
1 (13.5-oz) can light coconut milk
½ cup sugar
1 Tbsp vanilla extract
½ tsp kosher salt
1 ¼ cups short grain brown rice
2 Tbsp unsalted butter, cut into small pieces
1 tsp finely grated lime zest
Suggested toppings: diced fresh or dried mango and pineapple, fresh or frozen and thawed raspberries, toasted shaved coconut chips, chopped crystallized ginger
1. Mist a 5-to-6-quart slow cooker with nonstick cooking spray. Mix the coconut water, coconut milk, 1 1/2 cups water, sugar, vanilla and salt in the bowl of the slow cooker until the sugar is dissolved. Stir in the rice and cook on high 4 hours or low for 5 to 6 hours.
2. Uncover, stir well and let stand 15 minutes. Transfer to a large bowl and stir in the butter. Continue to cool, stirring, until warm. Stir in the lime zest. Serve warm or chill until cold. Top as desired.
Tips and Substitutions
To cool your rice pudding faster, spread the pudding on a rimmed baking sheet and place in the refrigerator until cool, about 10 minutes.
Source and Credits
Copyright 2012 Television Food Network, G.P. All rights reserved.
Courtesy of Food Network Kitchen