Slow Cooker Creamy Coconut Rice
I’ve had a tin of the coconut evaporated milk in my cupboard for a while – I thought I’d experiment – and this Slow Cooker Creamy Coconut Rice is the result. It was divine!
Method
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Turn the slow cooker on to low.
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Add the evaporated milk, rice, condensed milk and 250ml of the milk.
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Put the lid on.
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Stir every half hour for the first two hours, then every fifteen minutes (it isn't like a normal slow cooker meal that you set and forget!). You need to stir it regularly and add more milk as the mixture thickens.
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Once all the milk is added, the mixture is nice and thick and the rice is nice and creamy, turn off the heat.
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Serve warm or cold! Takes about 4.5 hours.
Recipe Hints and Tips:
- Slow Cooker Creamy Coconut Rice is not suitable to freezze.
- Keep covered in the fridge for up to two days.
