Follow these steps for perfect results
raw white arborio rice
half-and-half
coconut milk
granulated sugar
Place the raw white arborio rice in the insert of the slow cooker.
In a large, heavy saucepan, stir together the half-and-half, coconut milk, and granulated sugar.
Place the saucepan over medium-high heat.
Cook the mixture, stirring continuously, until it becomes very warm and the sugar has completely dissolved.
Pour the warm mixture over the rice in the slow cooker, ensuring the rice is well covered.
Stir the ingredients together thoroughly.
Cover the slow cooker tightly.
Cook on LOW heat setting for 5 hours or on HIGH heat setting for 3 hours.
The pudding will bubble and the rice will become very soft.
Once cooking is complete, turn off the slow cooker.
Let the pudding sit, undisturbed, for 30 minutes before serving to allow it to thicken slightly.
Expert advice for the best results
For a richer flavor, toast the rice lightly before adding the liquids.
Stir in a pinch of salt to balance the sweetness.
Garnish with toasted coconut flakes or chopped nuts before serving.
Everything you need to know before you start
15 minutes
Can be made a day ahead and reheated gently.
Serve warm in individual bowls. Garnish with a sprinkle of cinnamon or shredded coconut.
Serve warm or chilled.
Top with fresh fruit or a drizzle of honey.
Balances sweetness.
Discover the story behind this recipe
Popular dessert in many Asian countries, often served during festivals or special occasions.
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