Slow-Cooker Coconut Brown Rice Pudding

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.
  • Level: Easy
  • Total: 7 hr
  • Prep: 15 min
  • Inactive: 45 min
  • Cook: 6 hr
  • Yield: 12 servings
  • Nutrition Info
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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

Directions

  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.

Cook’s Note

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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