Coconut Rice Pudding with Caramelized Peaches - alive magazine
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…
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.
Cooking tools:
- Slow cooker
- Skillet
- Thin spatula
- Measuring cup
- Measuring spoon
- Spoon
- Serving bowl
- Can opener
- Chef's knife
- Cutting board
- Spatula
- Baking sheet
- Wooden spoon
Ingredients
- 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
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