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Slow-Cooker Coconut Brown Rice Pudding

Slow-Cooker Coconut Brown Rice Pudding
Prep Time
15 min
Cook Time
6h
Yields
12 servings

Rice’s natural starch (helped along with a bit of coconut milk) turns into creamy, surprisingly light rice pudding with sweet floral flavor from coconut water. Set out a toppings bar of dried fruits, toasted nuts, shredded coconut and seeds and let everyone personalize their own bowl.

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ingredients

Nonstick cooking spray
3
cups coconut water
1
(13.5-oz) can light coconut milk
½
cup sugar
1
Tbsp vanilla extract
½
tsp kosher salt
1 ¼
cups short grain brown rice
2
Tbsp unsalted butter, cut into small pieces
1
tsp finely grated lime zest
Suggested toppings: diced fresh or dried mango and pineapple, fresh or frozen and thawed raspberries, toasted shaved coconut chips, chopped crystallized ginger
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directions

Notes

To cool your rice pudding faster, spread the pudding on a rimmed baking sheet and place in the refrigerator until cool, about 10 minutes.

Step 1

Mist a 5-to-6-quart slow cooker with nonstick cooking spray. Mix the coconut water, coconut milk, 1 1/2 cups water, sugar, vanilla and salt in the bowl of the slow cooker until the sugar is dissolved. Stir in the rice and cook on high 4 hours or low for 5 to 6 hours.

Step 2

Uncover, stir well and let stand 15 minutes. Transfer to a large bowl and stir in the butter. Continue to cool, stirring, until warm. Stir in the lime zest. Serve warm or chill until cold. Top as desired.

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