Coconut Pecan Rice Pudding

Growing up, rice pudding was one of my favorite desserts.  Now, my dessert has grown up.  Don't like bourbon?  No need to use it.

1 c  Long Grain Rice
2 Cups Water
1 t  Vanilla
14 oz Sweetened Condensed Milk
12 oz Evaporated Milk
1/4 c  Bourbon
2 T  Light Brown Sugar
1 1/2 t  Cinnamon
1 c  Pecans,Chopped
1/2 c  Coconut

Combine rice and water in a large pan.  Bring to a boil, cover, reduce heat and cook 15 minutes   Combine rice, vanilla, milks, bourbon, sugar and cinnamon in a small slow cooker. 

Stir.

Cook on low for 3 hours.  Toast coconut and pecans, stir into pudding and enjoy!