| Level: | Easy |
| Total: | 3 hr 30 min |
| Prep: | 15 min |
| Cook: | 3 hr 15 min |
| Yield: | 6 servings |
Ingredients
- 1 cup shredded coconut, toasted (recommended: Baker’s)
- 1 (14-ounce) can coconut milk
- 1 (14-ounce) can sweetened condensed milk
- 4 cups milk
- 4 eggs
- 2 teaspoons chopped ginger
- 1 1/2 cups jasmine rice
- 1/2 teaspoon salt
- Fresh mint, for garnish
- 1 cup frozen cherries
- 1 (12-ounce) jar cherry preserves
- 1 lemon, zested
Instructions
- For the coconut rice pudding: Preheat oven in to 350 degrees F Place the coconut in a thin layer on a baking sheet. Bake for 6 to 8 minutes, stirring frequently, until lightly browned. Spray 4-quart slow cooker with butter flavored cooking spray; set aside. In a bowl whisk together coconut milk, condensed milk, milk, eggs, and ginger. Stir in rice and toasted coconut. Pour into prepared slow cooker. Cover and cook on LOW for 3 to 4 hours. Serve in martini glasses or bowls, top with cherry sauce.
- For the cherry sauce: In a small saucepot over medium heat combine all ingredients, mix until combined and heat to a simmer. Remove from heat and serve over rice pudding.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 921 |
| Total Fat | 37 g |
| Saturated Fat | 28 g |
| Carbohydrates | 130 g |
| Dietary Fiber | 4 g |
| Sugar | 76 g |
| Protein | 20 g |
| Cholesterol | 145 mg |
| Sodium | 423 mg |
Reviews
Awful in my opinion.
What has happened to the print option on the recipies???
To alarin and others that have the same problem with un-done rice from a crockpot recipe. I usually put the rice and the liquid called for in the recipe ( as in this recipe, the 4 cups of milk and place in a microwave safe casserole or bowl and pre-cook the rice in the microwave for about 4 to 5 minutes on full power, uncovered. Then I just follow the recipe as described. This gets the cooking process going so that the crockpot recipes usually turn out much better with the rice being done. I always cook my rice for any recipe in the microwave anyway. Mix rice with liquid and seasonings in a casserole dish that has a cover, cook in microwave for 5 minutes on full power, uncovered, then cook covered for 15 to 20 minutes more in the microwave on 50% power. Turns out great every time. You may add what ever additions like veggies, etc. during the last part of the cooking time. Hope this helps!
This looked so creamy and yummy on the show. I was so excited to try it. We love Jasmine rice and I always have it on hand. I was SO disappointed! for 1 thing what she poured into her pretty little cups DID NOT have a cup of toasted coconut in it. It was pure white. That’s when I knew there was a problem. Looking at it in about 3 hours, it was dry around the edges and milky in the middle, so I stirred it, & tasted it. The rice wasn’t cooked. By the time the rice was done it was almost gelatinous. Threw it out and used the cherry sauce on vanilla ice cream.
I made this recipe today and it turned out great except the rice is still a little underdone after 4 hours. Does anyone have any suggestions to help solve my crunchy rice dilemma?
i tried your this recipe and for some reason i love it may be because i love rice ..it comes out so good ..but more than i love your dress that you wore in this showww ..i just simply cant stop watching your dress in that show even though you are preety too.pleas let me know where from you get itttttttt please this is my request .i just want too get it please sandra
After watching this recipe being made on the show, I was thrilled to dig out our crock and raid all the needed ingredients from the pantry. Now that I am finally reading all the reviews (I missed this part about 4 hrs ago) I agreed with everyone that it looks super simple to make and the TV version turned out beautifully. HA! After 3 hrs on low my semi-end result was the dreaded rice patty on the bottom and curdled edged top. I re-read the recipe thinking I missed out on the stirring directive (non-stated) and then managed to whisk the heck out of the pudding and took a small taste. Crunchy rice and runny pudding. I turned it to High waited another 30 minutes and tried again. This time it definitely wasn’t soupy but the rice didn’t get any better. I added more milk another 30 minutes on Low. I currently have the whole mess in the fridge cooling with a note to my husband on it reading, “Eat at your own risk”. What a disappointment! Not worth trying. I hope all future foodies read the reviews first and just stick with the old fashion way of making rice pudding. Big thumbs down!
There are a couple of things that would make this much better: 1. Do not add the cup of toasted coconut. Save it to sprinkle on top of individual servings. It is very gritty when mixed in with rice. 2. Use long-grain rice instead of the jasmin rice, which does not stand up well to a rice pudding. 3. Use a teaspoon or less of ground ginger instead of ground ginger.
I made this on high, not low, for about two and a half hours — stirring every 15 minutes or so — and it came out nicely.
This is a dry rice pudding, not a moist one.
I am not going to serve it with cherry sauce. Instead, I’m going to chill it, make some whipped cream and toss on a few fresh raspberries and blackberries when I have guests for dinner tomorrow.
My only complaint really is that inedible coconut throughout,
I made this on high, not low, for about two and a half hours — stirring every 15 minutes or so — and it came out nicely.
This is a dry rice pudding, not a moist one.
I am not going to serve it with cherry sauce. Instead, I’m going to chill it, make some whipped cream and toss on a few fresh raspberries and blackberries when I have guests for dinner tomorrow.
My only complaint really is that inedible coconut throughout,
Thank God I’m not the only one who thought it was awful. Wish I would have read the comments also. Way to expensive to have it ruined I cooked it and cooked it but the rice never got done. I started to stir it and that helped, but it still took 5 hours on low!!! I had to throw it away ……….
I agree with everyone that wrote in about stirring this recipe every hour. I did it and it turned out fine. I never thought I’d say this but it was almost to sweet. I don’t think I’d make this again.