Delicious Recipes

Slow-Cooker Coconut Brown Rice Pudding

Posted on: 16/02/2015

Slow-Cooker Coconut Brown Rice Pudding.fw

Prep time: 15 min

Inactive prep time: 45 min

Cook time: 6 hr

Yield: 12 servings

Level: Easy


Nonstick cooking spray

3 cups coconut water

One 13.5-ounce can lite coconut milk

1/2 cup sugar

1 tablespoon vanilla extract

1/2 teaspoon kosher salt

1 1/4 cups short grain brown rice

2 tablespoons unsalted butter, cut into small pieces

1 teaspoon 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


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.

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.

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


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