Slow Cooker Rice Pudding
Slow cooker rice pudding with coconut milk is a sweet and simple dish to serve for breakfast, dessert, or a snack! This chilled pudding dish is so creamy and tasty served as is or enjoyed with your favorite toppings. With the slow cooker, it’s easy to make the best rice pudding every time!
Servings 4
Calories 645kcal
Equipment
- Slow Cooker
Ingredients
- ½ cup basmati rice
- ½ cup sugar
- 3 cups canned coconut milk
- 2 tablespoons butter
Instructions
- Rinse and drain rice
- Add rice, sugar, milk, and butter to slow cooker and stir to combine
- Cover and cook on high for 2-3 hours or low for 4-6 hours
- Stir rice pudding well
- Let pudding cool completely, then divide into containers and refrigerate
- Serve rice pudding chilled with mix-ins or toppings as desired
Notes
- Store rice pudding in the fridge for up to 3 days.
- Near the end, the rice pudding can cook very quickly. It will look very runny for the first 2 hours on high heat but will set around 2.5-3 hours. Pudding will be done when it is no longer liquid, but not so mushy that the rice sticks together.
- If the pudding is too thick, add a little more milk and stir.
- If the pudding is too thin, add a tempered egg mixture in the last 30 minutes of cooking. Whisk the egg with a bit of the liquid removed from the slow cooker until smooth, then add it back to the slow cooker.
- Optional rice pudding additions:
- 2 teaspoons vanilla extract in the slow cooker
- 1 teaspoon cinnamon, nutmeg, or cacao powder
- Fresh whipped cream
- Fruit compote
- Raisins or berries
Nutrition
Calories: 645kcal | Carbohydrates: 53g | Protein: 6g | Fat: 49g | Saturated Fat: 42g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 73mg | Potassium: 502mg | Fiber: 4g | Sugar: 31g | Vitamin A: 175IU | Vitamin C: 5mg | Calcium: 37mg | Iron: 3mg