Slow-Cooker Coconut Brown Rice Pudding

  • prep time15 min
  • total time 375 min
  • serves 12

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.

100 Ratings
Directions for: Slow-Cooker Coconut Brown Rice Pudding


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


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.

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.

Tips and Substitutions

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

Source and Credits

Copyright 2012 Television Food Network, G.P. All rights reserved.

Courtesy of Food Network Kitchen

See more: Dessert, Rice/Grain, Slow Cook

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