Slow-Cooker Coconut Brown Rice Pudding
- Level: Easy
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 150 calorie
- Total Fat
- 4 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 5 milligrams
- Sodium
- 146 milligrams
- Carbohydrates
- 27 grams
- Dietary Fiber
- 1.5 grams
- Protein
- 2 grams
- Sugar
- 10 grams
- Total: 7 hr
- Prep: 15 min
- Inactive: 45 min
- Cook: 6 hr
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
- 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
Suggested toppings: diced fresh or dried mango and pineapple, fresh or frozen and thawed raspberries, toasted shaved coconut chips, chopped crystallized ginger.