Ingredients
1 cup uncooked long grain rice5 cups coconut milk, divided 2 tablespoons coconut oil1 cup turbinado (washed raw) sugar1 cup dried cranberries2 teaspoons vanilla extract1 teaspoon ground cinnamonDash saltOptional: Toasted sweetened shredded coconut and additional coconut milk
Preparation
Place rice in a 3- or 4-qt. slow cooker coated with cooking spray; pour in 4 cups coconut milk. Add coconut oil, distributing it evenly over top. Add the next 5 ingredients. Cook, covered, on low until rice is tender, 4-5 hours, adding enough remaining coconut milk to reach desired consistency. Let stand, uncovered, 10 minutes. Serve warm, with toasted coconut and additional coconut milk if desired.
