Slow-Cooker Coconut Brown Rice Pudding Recipe

Name: Slow-Cooker Coconut Brown Rice Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Mist a 5-to-6-quart slow cooker with nonstick cooking spray.
2
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.
3
Stir in the rice and cook on high 4 hours or low for 5 to 6 hours.
4
Uncover, stir well and let stand 15 minutes.
5
Transfer to a large bowl and stir in the butter.
6
Continue to cool, stirring, until warm.
7
Stir in the lime zest.
8
Serve warm or chill until cold.
9
Top as desired.

366

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Nonstick cooking spray, 3 cups coconut water, One 13.5-ounce can lite coconut milk, 1/2 cup sugar, and more.

Yes, Slow-Cooker Coconut Brown Rice Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Slow-Cooker Coconut Brown Rice Pudding

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