Creamy Coconut Rice with Dried Fruits and Ginger

FOR A 3.5 LITRE SLOW COOKER. SERVES 4-6

A simple dish but a very tasty one. In fact it is among my husband’s favourite desserts, right up there with Lemon Marshmallow Meringue Pudding and Baked Apples, from Slow Cooker, my first slow cooking book. Don’t be concerned if the mixture looks like it has curdled when you lift the lid — once the eggs and coconut cream are added and stirred in, the appearance becomes attractive once more.

1 cup arborio rice

⅓ cup sultanas

⅓ cup diced dried apricots

¼ cup diced crystallised ginger

2 x 400ml tins coconut milk

2 teaspoons finely grated orange rind

1 teaspoon finely grated lime rind

1 teaspoon finely grated lemon rind

½ cup sugar or ¼ cup honey

1 cup coconut cream, approximately

2 eggs

1½ teaspoons vanilla extract Vanilla Ice Cream, to serve

Place the rice in a bowl and cover with boiling water. Leave to soak for 10 minutes then drain. Place the rice in the slow cooker with the dried fruits, ginger, coconut milk and rinds and stir to combine. Cover and cook on High for approximately 2 hours or Low for 4 hours or until the rice is cooked.

Whisk together the sugar or honey, 1 cup of coconut cream, eggs and vanilla extract and stir into the rice. If more liquid is needed, add extra coconut cream. If extra sweetness is preferred, add a little extra sugar or honey to taste

Cook 5 minutes more until thickened a little. Serve warm with Vanilla Ice Cream.