nonstick cooking spray
2½ cups water
2 cans light coconut milk
½ cup light brown sugar
½ teaspoon salt
1 cup white rice
½ teaspoon ground ginger
1 tablespoon rum
1 lime
2 cups pineapple chunks
½ cup toasted coconut
6 maraschino cherries
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Lightly coat the interior of a Dutch oven or covered casserole dish with nonstick cooking spray.
nonstick cooking spray
Dutch oven
In a Dutch oven or large pot if using a covered casserole dish, combine the water, coconut milk, brown sugar and salt. Bring the liquid to a boil over medium-high heat.
2½ cups water
2 cans light coconut milk
½ cup light brown sugar
½ teaspoon salt
pot
liquid measuring cup
measuring cups
measuring spoons
whisk
Stir in the rice. Cover the Dutch oven and remove it from the heat, or pour the pot’s contents into the greased casserole dish.
1 cup white rice
wooden spoon
Place the Dutch oven or covered casserole on the bottom shelf of the June Oven. Cook, covered, using the Slow Cook cook mode on High for 1½ hours. June will notify you when the rice pudding is done.
June Oven
Remove the pudding from the June Oven and uncover it carefully. Stir in the ground ginger and rum.
½ teaspoon ground ginger
1 tablespoon rum
spatula
Zest the lime directly into the pudding and stir until combined. If desired, stir in water by the tablespoon to adjust the pudding to your preferred consistency. Allow to cool to room temperature before serving or refrigerating.
1 lime
zester
Spoon the pudding into individual serving dishes. Garnish each dish with pineapple, toasted coconut and maraschino cherries.
½ cup toasted coconut
6 maraschino cherries
2 cups pineapple chunks
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