Food

Ingredients:

• unsweetened coconut  4 tablespoons, flaked or toasted coconut chips
• sugar  ¼ cup
• milk  4 cup(s), low-fat (1%)
• Arborio rice  ½ cup
• orange zest  ½ teaspoon, grated
• cinnamon  ¼ teaspoon, plus more for serving
• nutmeg  1/8 teaspoon, ground
• vanilla extract  2 teaspoons
• coconut extract  ¼ teaspoon

Instructions:

1. Chop 2 tablespoons coconut and transfer to 4-quart slow cooker. Combine sugar and ½ cup milk in small microwavable bowl. Microwave on High until milk is steaming hot, about 1 minute. Stir until sugar is dissolved.
2. Pour milk into slow cooker. Add remaining 3½ cups milk, rice, orange zest, ¼ teaspoon cinnamon, and nutmeg, stirring to mix well. Cover and cook until rice is tender, about 2 hours on High or 5 hours on Low. Stir in vanilla and coconut extracts.
3. Divide rice pudding evenly among 6 dessert dishes, Sprinkle with remaining 2 tablespoons coconut and a little more cinnamon. Can be served warm or chilled.