Rice’s natural starch (helped along with a bit of coconut milk) turns into creamy, surprisingly light rice pudding with sweet floral flavor from coconut water. Set out a toppings bar of dried fruits, toasted nuts, shredded coconut and seeds and let everyone personalize their own bowl.
| Level: | Easy |
| Total: | 7 hr |
| Prep: | 15 min |
| Inactive: | 45 min |
| Cook: | 6 hr |
| Yield: | 12 servings |
Ingredients
- Nonstick cooking spray
- 3 cups coconut water
- One 13.5-ounce can lite coconut milk
- 1/2 cup sugar
- 1 tablespoon vanilla extract
- 1/2 teaspoon kosher salt
- 1 1/4 cups short grain brown rice
- 2 tablespoons unsalted butter, cut into small pieces
- 1 teaspoon finely grated lime zest
Instructions
- Mist a 5-to-6-quart slow cooker with nonstick cooking spray. Mix the coconut water, coconut milk, 1 1/2 cups water, sugar, vanilla and salt in the bowl of the slow cooker until the sugar is dissolved. Stir in the rice and cook on high 4 hours or low for 5 to 6 hours.
- Uncover, stir well and let stand 15 minutes. Transfer to a large bowl and stir in the butter. Continue to cool, stirring, until warm. Stir in the lime zest. Serve warm or chill until cold. Top as desired.
Nutrition Facts
| Calories | 150 calorie |
| Total Fat | 4 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 5 milligrams |
| Sodium | 146 milligrams |
| Carbohydrates | 27 grams |
| Dietary Fiber | 1.5 grams |
| Protein | 2 grams |
| Sugar | 10 grams |
Reviews
Don’t put in the extra water, the first time I made this recipe it was way too much. My rice was cooked and most of the liquid was absorbed by 3 hrs on high. I put in a little extra coconut milk at the end because it tend to get harder and clumpy when refrigerated.
I would LUV to see the nutritional values here….
in this day and age… we need this information…. prediabetic
Sounded great but came out too mushy. Had to cook it an hour longer because there was too much liquid in the pot after cooking it for 4 hrs on high. Recipe isn’t right!
I love this recipe! I had a few alterations though. I rinsed the rice first and used 1 1/2 cups of brown rice. I used only 1/3 cup of sugar because I didn’t want it too sweet. I used coco juice instead of coconut water (coco juice has bits of coconut that is a nice surprise). I added a cinnamon stick and lime peels (green part only; the white part is bitter), which I took out at about 3 hours on high. I used only 1 tablespoon of butter. I cooked on high for about 5 hours. These alterations make a rice pudding full of depth in taste and a good consistency.
I used long grain brown rice, because it is what I had in my kitchen. I eliminated the extra 1.5 cups water mentioned in the directions (left out of the ingredients list) of this recipe and it turned out perfect after 5 hours on low. The texture and creaminess was just right and I loved the coconut flavor. I will definitely be making this again.
I followed the advice from another post and rinsed the rinse, plus I made the following tweaks, the outcome was heat, we really enjoyed: Used brown sugar instead of white sugar, added about 1/4 cup more coco milk, 2 1/2 TBS Vanilla and the 4 TBS butter. I did myself no favors with the extra butter, I know but it was so yummy and creamy – I felt like it needed it b/c often rice puddings when refrigerated will become gummy and too hard and when this cooled and before ref rig I felt like it had that potential – Also it did take longer than recipe version – about 1 hour. Enjoy 🙂
Quick, easy and smelled delicious cooking. I used 1/4 teaspoon of powdered Swanson’s Stevia* and 1/4 cup sugar, unsweetened coconut water. I am skipping the butter. I lowered the calories significantly. Cooked on high. I am not sure why others have had problem. I did rinse my rice before cooking.
*Most Stevia in the grocery stores is terrible. Look for Stevia rebaundia. Stevia is made from a plant. How the plant is processed makes a big difference.
so far it is four hours on high and I have all liquid with a little rice floating around – it says coconut water in the ingredients list but in the process it says coconut water, coconut milk and then 1 and one quarter cups of water, perhaps I wasn’t supposed to add that water?
I will just leave it on high, and I guess eventually it will thicken up, there is no evidence of the rice being cooked yet either. so so far my rating is poor- will repost if it changes.
I will just leave it on high, and I guess eventually it will thicken up, there is no evidence of the rice being cooked yet either. so so far my rating is poor- will repost if it changes.
yuk is right! cooked it for 9 hrs on high and rice still was not fully cooked. finally gave up. very sweet & mushy, more like cooked oatmeal. didn’t need any additional sugar. if hubby will not eat it (he’s like ‘Mikey’) out it goes. not worth it. will make it on top of stove.
YUK! The rice was too bland, sweet, and mushy. I made a double recipe to feed my family and threw it all out. I don’t know what you could do to make it better.