Once you master this simple recipe, you can add fruits and flavorings to it. Its creamy goodness makes it taste like it’s more calories than it is.
Makes 4 servings.
1 cup Arborio rice
14-oz can unsweetened coconut water
14-oz can condensed milk
2 cups milk
1/2 teaspoon cinnamon or nutmeg
Pinch of salt
Raspberries (for topping)
Non-stick cooking spray
1. Spray the inside of the slow cooker liberally with non-stick cooking spray.
2. Combine rice, coconut water, condensed milk, milk, cinnamon or nutmeg, and salt in the slow cooker. Stir well.
3. Cook on Low for 5 to 7 hours, or on High for 2 to 3 hours. Rice should be soft and the liquid thick when it is thoroughly cooked.
4. Serve hot, warm, or chilled, and top with raspberries.