Coconut Rice Pudding

Ingredients

2 cups water
1 cup uncooked long-grain rice
1 tablespoon unsalted butter
Pinch of salt
18 ounces evaporated milk
1 can cream of coconut (14 ounces)
1/2 cup golden raisins
3 egg yolks, beaten
1 teaspoon vanilla

Directions:

Place water, rice, butter and salt in medium saucepan. Over high heat, bring to a full boil, stir frequently. Reduce heat to low setting and cover. Cook for about 10 to 12 minutes. Remove from heat and let stand for 5 minutes. Spray Crockpot with cooking spray. Add evaporated milk, cream of coconut, raisins, egg yolks and vanilla to Crock-Pot and mix well. Add rice mixture and stir to combine. Cook for 4 hours on low setting or 2 hours on high setting. As it cools, the pudding will thicken. Sprinkle with toasted coconut, ground cinnamon, grated nutmeg or chocolate shavings, if desired.