Description
This Slow Cooker Rice Pudding recipe offers a creamy, comforting dessert made with basmati rice and rich coconut milk. Gently cooked in a slow cooker, the pudding requires minimal effort and yields a deliciously smooth and flavorful treat perfect for serving chilled with your favorite toppings.
Ingredients
Scale
Main Ingredients
- ½ cup basmati rice
- ½ cup sugar
- 3 cups canned coconut milk
- 2 tablespoons butter
Instructions
- Rinse Rice: Thoroughly rinse and drain the basmati rice under cold water to remove excess starch for a creamier pudding texture.
- Combine Ingredients: Add the rinsed rice, sugar, coconut milk, and butter to the slow cooker. Stir well to mix all ingredients evenly.
- Cook Pudding: Cover the slow cooker and cook on high for 3 hours or on low for 6 hours, allowing the rice to become tender and the pudding to thicken.
- Stir Thoroughly: After cooking, stir the rice pudding well to combine any separated liquids and ensure a smooth consistency.
- Cool Down: Let the rice pudding cool completely in the slow cooker or transfer to a bowl to speed cooling.
- Serve Chilled: Divide the pudding into serving containers and refrigerate. Serve chilled with optional mix-ins or toppings like cinnamon, fruit compote, or whipped cream.
Notes
- Add 2 teaspoons of vanilla extract directly into the slow cooker for extra aroma and depth of flavor.
- Enhance the pudding by stirring in 1 teaspoon ground cinnamon, nutmeg, or cacao powder.
- Top servings with fresh whipped cream for a luscious finish.
- Serve alongside fruit compote or fresh berries to add a natural sweetness and texture contrast.
- Mix in raisins for a classic rice pudding experience with bursts of sweetness.
