The night before I leave, my husband and I like to treat ourselves to a dessert of some sort. It’s usually frozen yogurt.
However, it’s been cold and rainy here so I decided to put our slow cooker to work while I ran my errands.
Love sticking my face directly into comfort food just before I’m suppose to be in summer dresses and possibly a swimsuit…
That’s alright, I’m off to Mexico BRIGHT and early tomorrow morning. Friday’s post will be a snap shot into the Food & Wine Festival, but in the mean time, be sure to follow my adventures via twitter [hashtag #IZFWF] facebook, and instagram.
You might remember me talking about this a while back when it was featured on Real Simple.
Kinda cool, huh?
This is an easy and comforting dessert for those
bad cold days. It’s nicely spiced, with a hint of coconut [add more flakes, if desired] and then the almonds make for a nutty addition. In case you find yourself tempted to dive in with your spoon the next morning. It’s actually good cold so by all means, go for it!
Slow-Cooker Coconut & Almond Rice Pudding
- 1/2 cup basmati rice – white or brown will also work
- 1 can light coconut milk
- 1 cup unsweetened vanilla almond milk or milk of choice
- 1/4 – 1/2 cup water - more or less for desired consistency
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup raisins
- 1/4 cup almonds, chopped and toasted
- 1/4 cup shredded coconut
- 1/4 cup agave nectar or honey, divided
Turn the slow cooker on.
Add rice, coconut milk, almond milk, vanilla extract, almond extract, cinnamon, and nutmeg to the slow cooker. If you need to add more liquid, add a little water.
Set to high for 2-2 ½ hours or low for 4 hours.
When ready, mix in raisons, almonds & coconut. Divide the rice pudding among four bowls and drizzle ½-1 tablespoon of agave nectar, then sprinkle a few coconut flakes over top.
Serve and enjoy!
March 21 2012