Dessert: Slow Cooker Coconut Rice Pudding

Coconut milk gives this rice pudding an unbeatable depth and silky texture, while cooking it with a cinnamon stick—instead of merely sprinkling on cinnamon at the end—enhances the entire dish with spiced flavor.

This recipe includes fertility superfoods such as:

Cinnamon

Health and fertility benefits of Slow Cooker Coconut Rice Pudding

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

2 1/2 c. reduced-fat milk
1 can light coconut milk (not cream of coconut)
1/2 c. sugar
1 c. arborio rice
1/2 stick cinnamon
1 c. dried apricots
1/4 c. pistachios

Instructions

In a 5- to 6-quart slow cooker, whisk together the milk, coconut milk, and sugar. Stir in the rice and cinnamon stick.
Cook, covered, until the rice is tender and the mixture has thickened, 2 to 2 1/2 hours on high. Discard the cinnamon stick and stir in apricots (if using). Sprinkle with the pistachios before serving.

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