Description
A creamy and comforting slow cooker rice pudding made with basmati rice and coconut milk, perfect for a chilled dessert with customizable mix-ins.
Ingredients
Scale
Main Ingredients
- ½ cup basmati rice
- ½ cup sugar
- 3 cups canned coconut milk
- 2 tablespoons butter
Instructions
- Rinse and Drain Rice: Rinse the basmati rice under cold water until the water runs clear, then drain thoroughly to remove excess starch.
- Combine Ingredients: Add the rinsed rice, sugar, canned coconut milk, and butter into the slow cooker. Stir well to combine all ingredients evenly.
- Cook Rice Pudding: Cover the slow cooker and cook on high for 3 hours or on low for 6 hours, until the rice is tender and the mixture has thickened to a pudding consistency.
- Stir Pudding: Stir the rice pudding thoroughly to ensure a smooth texture and to incorporate any cooked-on bits from the sides of the slow cooker.
- Cool and Store: Allow the rice pudding to cool completely at room temperature, then divide it into storage containers and refrigerate until chilled.
- Serve: Serve the rice pudding chilled with optional mix-ins or toppings such as vanilla extract, cinnamon, whipped cream, fruit compote, raisins, or berries according to your preference.
Notes
- Add 2 teaspoons vanilla extract to the slow cooker for enhanced flavor.
- Season with 1 teaspoon cinnamon, nutmeg, or cacao powder for a warm spice note.
- Top with fresh whipped cream for added richness.
- Serve with fruit compote to add sweetness and texture.
- Mix in raisins or fresh berries for natural bursts of flavor.
