Introduction: Coconut Brown Rice Pudding in a Slow Cooker
When it's cold out, I love to cozy up to a bowl of warm rice pudding! Luckily this recipe is also good cold for warmer days or when I'm just too lazy to heat stuff up. It's yummy enough to eat by itself, but it's also a great base for any toppings you can dream up. Since it was chilly, I opted for cinnamon, walnuts, raisins, and coconut shreds. Some other great ideas would be chopped fresh fruit like mango, apples, pineapples or berries or you could stir in some nutella or chocolate chips... I'm drooling just thinking about it all, so let's get started!
Step 1: Gather Your Ingredients
- Coconut oil (for greasing crock pot, so cooking spray or another oil is fine as well)
- 1.25 cups brown rice
- 13.5 oz can of coconut milk
- 1 cup Cashew milk (it's just what I had on hand, regular or almond milk would be fine too)
- 2 cups water
- 1/3 cup Coconut sugar (regular sugar is fine too)
- 1 tb Vanilla extract
- 1/2 tsp Sea salt
- 1 tb cinnamon
- 1 cinnamon stick (optional, but in my world there's no such thing as too much cinnamon!)
- Pinch of nutmeg
- 2 tb Butter (I keep mine in the freezer, so I cut it up into smaller cubes instead of one large pat)
- Toppings of your choice (also optional)
Step 2: Rinse the Rice
Place the rice in a large bowl and fill with water. You'll see that it's cloudy (as in the first picture), so you will want to dump that water out. Repeat the process of filling the bowl with water, swishing it around with your hand and dumping the water out until the water is clear (like in the second picture). Then pour the water out and leave the rice in the bowl for now.
Step 3: Grease the Crock Pot
I use coconut oil for everything, so I used it to grease the crock pot, but feel free to use cooking spray, butter or whatever oil you have on hand.
Step 4: Put Everything in the Crock Pot
Add the rice and all the other ingredients in the crock pot and mix it around.
Step 5: Set the Crock Pot and Stir Once in a While
If you're in a rush, set the crock pot to high and cook for 4 hours or if you have time, then set it to low for 6 hours. Give it a good stir ever two hours or so, and when time is up, fish the cinnamon stick out and dig in!
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