Slow Cooker Creamy Coconut RiceNom Nom Nom Nom Nom!
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!
serves
8time needed
prep cookingredients
4difficulty
Easyrating (click to rate)
Please Note Nutritional information is provided as a guide only and may not be accurate.
| NUTRITION INFORMATION | ||
|---|---|---|
| Qty per 57g serve |
Qty per 100g |
|
| Energy | 241kJ | 423kJ |
| Protein | 1.97g | 3.47g |
| Fat,total | 1.17g | 2.05g |
| -saturated | 0.83g | 1.45g |
| Carbohydrate | 9.7g | 17.1g |
| -sugars | 4.32g | 7.59g |
| Dietary Fibre | 0.2g | 0.36g |
| Sodium | 19.9mg | 35mg |
Ingredients
- 1 Litre Of Milk
- 1 Tin Of Condensed Milk (395 Grams)
- 1 cup Arborio Rice
- 1 400ml Coconut Flavoured Evaporated Milk
Method
- Turn the slow cooker on to low.
- Add the evaporated milk, rice, condensed milk and 250ml of the milk.
- Put the lid on.
- 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.
- Once all the milk is added, the mixture is nice and thick and the rice is nice and creamy, turn off the heat.
- Serve warm or cold! Takes about 4.5 hours.
