so i found this one in good housekeeping and it is excellent and oh so easy to make. and extremely delicious.

2 ¾ cups water
¾ cup long grain white rice
1 can (15 ounces) cream of coconut (not coconut milk)
1 can (12 ounces) evaporated milk
2/3 cup sweetened flaked coconut(optional)
1 tablespoon dark rum( optional)

1 In cooker bowl stir water, rice, cream of coconut, and evaporated milk until combined. Cover slow cooker with lid and cook as manufacturer directs.

2.If you like, while pudding cooks, toast coconut. Heat nonstick small skillet over medium heat until hot. Add coconut, cook five to six minutes or until lightly browned, stirring constantly. Transfer coconut to plate.

3.Remove bowl from slow cooker. Stir in rum if using. Let pudding stand ten minutes. Transfer pudding to serving bowl. If not serving right away, press sheet of plastic wrap onto pudding; refrigerate up to two days.

4.To serve, spoon pudding into dessert bowls; sprinkle with toasted coconut if using.