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Today I made my first crockpot dessert. I made Jasime Rice Pudding with Coconut Milk from Not Your Mother's Slow Cooker Cookbook. Oh, yeah, it turned out very nice. We ate it quite warm, because I didn't get it started until a bit later than originally intended. And of course, I tweaked the recipe. :)
3/4 cup jasmine rice
1 14 oz. can unsweetened coconut milk (I used the coconut cream, thicker, higher oil content)
1 quart half and half
1/2 cup sugar
2 tsp vanilla extract
1 tsp coconut extract
Coat the slow cooker with butter-flavor nonstick cooking spray. Combine the rice and the coconut milk in the slow cooker.
In a heavy saucepan over medium-high heat, combine the half and half and sugar. Heat until bubbles appear around the edges to dissolve the sugar. Pour the hot half & half into the cooker and stir with a whisk. Cover and cook on LOW until thick, about 3 hours. While cooking, the mixture will be gently bubbling.
Turn off the cooker and gently stir in the extracts. Let the pudding cool, partially covered, for at least 30 minutes. Serve warm, at room temp, or cold.
As I said earlier, I used coconut cream. I seem to like it just a bit better than the milk. Also, the only extract I could find was imitation coconut. EWWWWW! So I left that out and used a tsp of rose water instead. That was a nice note in the mixture. I only ever use REAL vanilla extract...but I'm thinking that next time I make this one I'll try it with a vanilla bean. Yummy goodness, I'm thinking. I also think it would be nice with some fresh sliced fruits.
This was a nice, comforting dessert. I will definitely make it again when I get that yearning for rice pudding. :)
3/4 cup jasmine rice
1 14 oz. can unsweetened coconut milk (I used the coconut cream, thicker, higher oil content)
1 quart half and half
1/2 cup sugar
2 tsp vanilla extract
1 tsp coconut extract
Coat the slow cooker with butter-flavor nonstick cooking spray. Combine the rice and the coconut milk in the slow cooker.
In a heavy saucepan over medium-high heat, combine the half and half and sugar. Heat until bubbles appear around the edges to dissolve the sugar. Pour the hot half & half into the cooker and stir with a whisk. Cover and cook on LOW until thick, about 3 hours. While cooking, the mixture will be gently bubbling.
Turn off the cooker and gently stir in the extracts. Let the pudding cool, partially covered, for at least 30 minutes. Serve warm, at room temp, or cold.
As I said earlier, I used coconut cream. I seem to like it just a bit better than the milk. Also, the only extract I could find was imitation coconut. EWWWWW! So I left that out and used a tsp of rose water instead. That was a nice note in the mixture. I only ever use REAL vanilla extract...but I'm thinking that next time I make this one I'll try it with a vanilla bean. Yummy goodness, I'm thinking. I also think it would be nice with some fresh sliced fruits.
This was a nice, comforting dessert. I will definitely make it again when I get that yearning for rice pudding. :)
