Slow Cooker Rice Pudding With Coconut Milk
Let the slow cooker do all the work and enjoy dairy free rice pudding.
Servings: 6 Servings
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.
Notes
Note 1: Use canned unsweetened coconut milk. Make sure to shake well before opening.
Nutrition Information
Serving: 1 ServingCalories: 430kcalCarbohydrates: 48gProtein: 4gFat: 26gSugar: 25g
Love this recipe?Tag Us @Loveable_Lemons or #loveablelemons
