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Slow-Cooker Coconut Brown Rice Pudding



  • 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

Cooking Instructions

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.

Nutritional Info

Calories: 150; Total Fat 4 grams; Saturated Fat: 2 grams; Protein: 2 grams; Total carbohydrates: 27 grams; Sugar: 10 grams Fiber: 1.5 grams; Cholesterol: 5 milligrams; Sodium: 146 milligrams.

Serving Suggestions

12 servings