Put away the double boiler and use a slow cooker instead to make rice pudding with coconut milk. It is a dairy free rice pudding that is rich and creamy with a hint of coconut flavor.
We love slow cooker recipes to make not only desserts like rice pudding but also side dishes like slow cooker corn casserole without Jiffy and gluten free mac and cheese. It saves on oven space and is a great hands-free way to get more done while the slow cooker does all the work.
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Why You'll Love This Recipe
- It’s Dairy Free and Vegan!
- This recipe for rice pudding is so easy.
- Uses pantry ingredients.
Featured Ingredients
- Long Grain White Rice - Cheap, gluten free, and inexpensive.
- White Sugar - Adds a touch of sweetness.
- Unsweeted Canned Coconut Milk - Creates a creamy rice pudding without any dairy. I tried using unsweetened almond milk, but it didn't create a creamy texture and lacked flavor.
- Pure Vanilla Extract - Adds a hint of vanilla to complement the coconut flavor.
- Salt - Just a pinch of salt to balance out the sweetness.
See the recipe card for the exact measurements and complete instructions.
Step-By-Step Instructions
Step 1: Using a 4-quart slow cooker, grease the liner with either cooking spray or coconut oil for an easy cleanup. Otherwise, the rice will stick and potentially burn.
Step 2: Shake the cans of coconut milk. This will mix the coconut cream and coconut milk. It is way easier than trying to stir once it's opened.
To the slow cooker, add the uncooked rice, sugar, and coconut milk.
Step 3: Cover and turn the slow cooker on high heat and cook for 2 ½ - 3 hours. Check the rice pudding after two hours. Each slow cooker can cook at different speeds and heat levels.
Step 4: Stir the pudding. Once the liquid is absorbed into the rice and no longer chewy, it is done. The pudding should have a creamy consistency. Turn off the heat. Otherwise, the rice will continue to cook and turn into mush.
Serve immediately in a small bowl if you want warm rice pudding. Otherwise, cool in an airtight container in the refrigerator until cool.
Tips
We love to bring this as a side dish for holiday meals. Everyone loves it, and it's a great option for anyone on a special diet because this recipe is not only dairy free but also gluten free and low FODMAP.
Do not use instant rice for this recipe. It will turn to complete mush.
Add-Ins
- Raisins - Add ¼ cup of raisins into the slow cooker when there are thirty minutes left in cooking. They will plump up and be delicious. Golden raisins would also be another option.
- Craisins - Try craisins for a fun Thanksgiving twist to rice pudding. Add a handful when the rice pudding is almost done.
Toppings
Fresh Fruit - On Christmas Eve, my grandma served individual portions of rice pudding with crushed fresh strawberries in clear glasses. The color was beautiful, and the combination was delicious—still my favorite way to eat rice pudding.
Toasted Coconut - Add toasted coconut for a delicious texture and more coconut flavor!
Sliced Almonds - Sprinkle a few sliced almonds on top. Adds a great crunch texture.
Orange Zest - Grab a microplainer and zest an orange. Sprinkle the zest over the rice pudding.
Cinnamon Sugar - Mix one part ground cinnamon with three parts sugar for a tasty cinnamon sugar mix. This mixture is also a delicious toast topper!
Strawberry Jam - Add a dollop of freezer strawberry jam for a punch of strawberry flavor!
Storing And Reheating
Store: Keep any leftover rice in an airtight container in the refrigerator for up to four days.
Reheat: If you would like to enjoy leftover rice pudding warm, pop a serving size into a microwave-safe bowl and add a splash of non-dairy milk, like unsweetened almond milk.
Freeze: If you want to freeze leftovers, keep them in a freezer-friendly container for up to four months in the freezer. Defrost the rice the night before in the refrigerator and follow the reheating instructions above.
FAQs
It is very similar to the texture of tapioca pudding. It is creamy with cooked rice for texture.
Sure! Brown sugar will give the rice pudding a delicious molasses flavor.
Yes! Use 3 cups of cow’s milk, using whole, 2%, or 1%. I do not recommend using skim milk. Also add ⅓ cup melted butter. The fat from the butter is needed to make a creamy rice pudding.
Love This Recipe?
Leave a ⭐⭐⭐⭐⭐ rating + comment. It helps so much, and we love hearing from everyone! Thank You -Venessa
Recipe
Slow Cooker Rice Pudding With Coconut Milk
Equipment
Ingredients
- ¾ cup long grain white rice
- 2 13.5 ounce canned unsweetened coconut milk (Note 1)
- ¾ cup white granulated sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Using a 4-quart slow cooker, grease the liner with either non-stick cooking spray or coconut oil for an easy cleanup. Otherwise, the rice will stick.
- Shake the unopened cans of unsweetened coconut milk. This is the easiest way to blend the coconut cream on the top with the coconut milk on the bottom.
- To the prepared slow cooker, add the uncooked rice, sugar, and mixed coconut milk. Stir and cover.
- Turn the slow cooker on high heat and cook for 2 ½ - 3 hours. Check the rice pudding after two hours. Each slow cooker can cook at different speeds and heat levels.
- After two hours at high heat, stir the pudding. Once the liquid is absorbed into the rice and no longer chewy, it is done. The pudding should have a creamy consistency.
- Turn off the heat and add the vanilla extract.
- Serve immediately if you want warm rice pudding. Otherwise, cool it in an airtight container in the refrigerator and then serve. Add toppings if you want.
- Store leftovers in the refrigerator.
Venessa Mandelkow says
We love to make this on a cold winter's night for dessert. It is comforting and so easy to make.