Slow cooker coconut rice pudding recipes - Puddings dessert

Author: Mary Ingram  
Puddings dessert Dessert Desserts

If you can't get Coconut milk you can use a tin of coconut cream and dilute it with regular milk or just use dessicated coconut and cream. Its no less creamy or yummy than your regular rice pudding but using the store cupboard staple of long grained white rice instead of pudding rice it slashed the costs.

Slow Cooker Coconut Rice Pudding

Slow Cooker Coconut Rice Pudding
Coconut Rice Pudding is a different take on your favourite pud. Its no less creamy or yummy than your regular rice pudding but using the store cupboard staple of long grained white rice instead of pudding rice it slashed the costs. This is sure to become a family favourite. If you can't get Coconut milk you can use a tin of coconut cream and dilute it with regular milk or just use dessicated coconut and cream. If you've never cooked rice in your slow cooker before then I urge you to try it.The step by step photo's will guide you through the recipe and once it's in your SC apart from an occasional stir, it takes care of itself. Why not give this a try and let us know how you got on in the comments below. We love to hear your thoughts x
Provided by: Eve
Total time: 155 minutes
Cook time: 150 minutes
Prep time: 5 minutes
Yields: 4 servings
Number of ingredients: 8
Ingredients:
  • 120 g Long grain Rice
  • 400 ml tin of Coconut milk
  • 500 ml Milk
  • 75 g Dessicated Coconut (optional)
  • 50 g Sugar
  • 1 tbsp Butter
  • 1 tsp Vanilla extract
  • 1 tsp Cinnamon
Nutrition:
  • Calories: 0 calories
How to cook:
  1. Prep:- Spread the butter over the inside of your SC base and halfway up the sides.
  2. Pour the milk into the S.C bowl and switch it on to high setting
  3. Add all the remaining ingredients-rice,sugar, dessicated coconut,vanilla and cinnamon.
  4. Stir everything together.
  5. Place the lid on top. Stir every 45mns and cook on high for 150-160 mns or until most of the liquid has been absorbed. If you don't stir you get a lovely crust on top with a creamy layer underneath.
  6. To Serve- Divide between your bowls,Serve warm with a raspberry jam puree and a few whole raspberries on top.
  7. Easy swaps:- Long grain rice for Pudding or Arborio rice. Coconut milk for creamed Coconut. Raspberries for any toppings of your choice.
Notes: Keto Slow Cooker Coconut Rice Pudding, Add the eggs, So Nourished GOLD, vanilla extract, shredded coconut and coconut cream to the crockpot and whisk the ingredients together well. Add the dried miracle rice to the …
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slow cooker coconut rice pudding

Slow Cooker Coconut Rice Pudding

Slow Cooker Coconut Rice Pudding
Slow Cooker Coconut Rice Pudding - made with cranberries, rose water, and pistachios
Total time: 370 minutes
Cook time: 360 minutes
Prep time: 10 minutes
Yields: 6 servings
Number of ingredients: 12
Ingredients:
  • 1 cup white rice
  • 2 cups water
  • 2 (13.5 oz cans) coconut milk, well shaken
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 1/4 teaspoon rose water
  • 1/2 cup light brown sugar, lightly packed
  • 1/2 teaspoon salt
  • 2/3 cup dried cranberries
  • unsweetened coconut flakes, toasted
  • pistachios, chopped
  • additional coconut milk, if desired
How to cook:
  1. To make, add the rice, water, coconut milk, extracts, rose water, brown sugar, salt and cranberries to your slow cooker. Stir to combine.
  2. Cover and cook on low for 6 hours. After 6 hours, stir to fully combine.
  3. Add a few tablespoons coconut flakes to a small pot over low heat. Toast until fragrant and lightly browned.
  4. Spoon out the rice pudding into 6 bowls. Top with the toasted coconut flaked and chopped pistachios. If desired, drizzle with a bit more coconut milk.
Notes: Slow Cooker Coconut Rice Pudding, Coat the inside of your slow cooker with non-stick spray. Pour in the rice and salt. Bring the water, coconut milk, and sugar to a boil in a saucepan. Whisk to combine. Pour the coconut mixture over the rice. Cover and cook on high for 2 hours. Remove the lid and stir in the vanilla and garam masala. Ladle the …

Slow Cooker Coconut Rice Pudding

Slow Cooker Coconut Rice Pudding
Macros per serving: • 337 Calories • 28g of Fat • 7g of Protein • 4.5g of Net Carbs
Provided by: Amanda Bochain
Total time: 185 minutes
Cook time: 180 minutes
Prep time: 5 minutes
Yields: 6 servings
Number of ingredients: 7
Ingredients:
  • 3 eggs
  • 1/4 cup So Nourished GOLD
  • 1 tsp vanilla extract
  • 1/2 cup unsweetened shredded coconut
  • 1 can coconut cream (15 ounces)
  • 1 bag miracle rice ((7 ounces))
  • 1/2 tsp cinnamon
How to cook:
  1. Make sure the miracle rice is washed well and dried. To help speed up the drying process, you can place the washed rice in a saute pan and heat over low heat, stirring constantly, until the rice starts to stick to the bottom of the pan. Turn off the heat once the rice is nicely dried.
  2. Spray your crockpot bowl with baking spray or coconut oil.
  3. Add the eggs, So Nourished GOLD, vanilla extract, shredded coconut and coconut cream to the crockpot and whisk the ingredients together well.
  4. Add the dried miracle rice to the crockpot and stir.
  5. Cover the crockpot and cook over high heat for 3 ½ hours. The pudding should be completely set.
  6. Scoop into individual dishes and serve with a sprinkle of cinnamon.
Notes: Slow Cooker Coconut Rice Pudding, In a 5- to 6-quart slow cooker, whisk together the milk, coconut milk, and sugar. Stir in the rice and cinnamon stick. Cook …

Coconut Rice Pudding

Coconut Rice Pudding
This coconut rice pudding has a hint of citrus and a mild coconut flavor. Look for unsweetened coconut milk in the Asian aisle of your grocery store. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by: Taste of Home
Total time: 45 minutes
Cook time: 35 minutes
Prep time: 10 minutes
Yields: 10 servings
Number of ingredients: 14
Ingredients:
  • 1-1/2 cups uncooked medium grain rice
  • 2-1/4 cups water
  • 1 tablespoon brown sugar
  • 1 tablespoon butter
  • 2 cinnamon sticks (3 inches)
  • 1 teaspoon salt
  • 1 teaspoon grated lemon zest
  • 2 cups whole milk
  • 1 can (14 ounces) sweetened condensed milk
  • 1 can (13.66 ounces) coconut milk
  • 1/2 cup raisins
  • 1/4 teaspoon vanilla extract
  • 1 cup sweetened shredded coconut, toasted
  • chopped peeled mango, optional
Nutrition:
  • Calories: 384 calories
  • Fat: 13g fat (10g saturated fat)
  • Cholesterol: 21mg cholesterol
  • Sodium: 348mg sodium
  • Carbohydrate: 60g carbohydrate (34g sugars
  • Fiber: 1g fiber)
  • Protein: 8g protein.
How to cook:
  1. In a large saucepan, combine rice, water, brown sugar, butter, cinnamon, salt and lemon zest. Bring to a boil. Reduce heat; cover and simmer until rice is tender and water is absorbed, about 15 minutes.
  2. Stir in milk, condensed milk, coconut milk, raisins and vanilla. Bring to a boil. Reduce heat; simmer, uncovered, until thick and creamy, 20-25 minutes, stirring frequently. Discard cinnamon sticks. Sprinkle coconut over pudding and if desired, mango. Serve warm or chilled.
Notes: 10 Best Coconut Rice Crock Pot Recipes, red chilies, coconut oil, urad dal, coconut, mustard seeds, rice and 4 more Slow Cooker Roast Chicken L'Antro dell'Alchimista rosemary, salt, sage, lemon juice, extra virgin olive oil, chicken and 1 more
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