- 2- 3/4 cups water
- 3/4 cup long grain rice
- 1 can(15oz.)cream of coconut (not coconut milk)
- 1 can (12 oz.) evaporated milk
- 2/3 cup sweetened flaked coconut (optional)
- 1 tablespoon dark Rum (optional)
Or I would probably use rum flavoring
In 4 1/2-to 6-quart slow cooker bowl, stir water, rice, cream of coconut, and evaporated milk until combined. Cover slow cooker with lid and cook as manufacturer directs on low setting 4 to 5 hours or high setting 2 1/2 to 3 hours.
If you like, while pudding is cooking, toast coconut: Heat nonstick small skillet over medium heat until hot. Add coconut; cook 4 to 5 minutes or until lightly browned, stirring constantly. Transfer coconut to plate.
Remove bowl from slow cooker. Stir in rum (or rum flavoring), if using. Let pudding stand 10 minutes. Transfer to serving bowl. If not serving right away, press sheet of plastic wrap onto pudding; refrigerate up to 2 days.
To serve, spoon pudding into dessert bowls and sprinkle with toasted coconut if using.