Last week I tried out a new slow cooker recipe that I saw, in all places, the November Woman's Day magazine. This one for coconut rice pudding, which, of course, I have tweaked a bit. It's meant to be a dessert, but it make a tasty breakfast, too.
Coconut Rice Pudding (serves 6)
2 1/2 cups reduced fat milk
1 14 oz can of light coconut milk
1/4 cup of Splenda (You can use sugar if you want. Recipe calls for 1/2 but coconut milk is sweet)
1 cup of arborio rice
1 cinnamon stick
1/2 cup dried apricots, chopped
In a 5-6 quart slow cooker (I'm not sure what mine is, it's big. This mixture only came up part way) whisk together the milk, coconut milk and Splenda. Stir in the rice and cinnamon stick.
Cook, covered, for about 1 1/2 hours. Add in the chopped apricots, re-cover, and cook for another 30 minutes. Remove the cinnamon stick before serving.