Fragrant, rich & deliciously creamy Slow Cooker Coconut Milk Rice Pudding. With turmeric & cinnamon it's like golden milk but in dessert form! (Stove top instructions also included).
In this Slow Cooker Coconut Milk Rice Pudding recipe, short grain rice and coconut milk are simmered slowly with fragrant, warming turmeric and cinnamon to create a rich, golden, and delicious creamy dessert.
In this post:
Here are some important notes on the ingredients needed to make this creamy rice pudding:
- Short grain white rice - Sometimes labelled pudding rice or sweet rice. Risotto rice like Arborio, Carnaroli, or Vialone Nano also work well. SHort grian white rice is essential for an ultra-creamy, soft, melting, rice pudding. When choosing, check the appearance of the grains. They should be small, plump and almost round. I don't recommend using long-grain rice or brown rice.
- Canned coconut milk - For the best flavor and creamy texture I recommend using full fat coconut milk but you can use light if you prefer.
- Milk - Any creamy dairy-free milk from a carton will do. A lot of liquid is needed in this vegan rice pudding recipe and using all canned coconut milk would be expensive, and would make the pudding too rich. That's why there is a combination of both. Coconut or oat milk are my preferences for this recipe. IMPORTANT - If using oat milk though do not use homemade oat milk. It must be store-bought. Homemade oat milk gets ridiculously thick when heated and it will affect how this recipe turns out.
- Sugar - White or cane sugar are best. You could use brown sugar or coconut sugar but they will change the appearance and flavor of the pudding. That isn't necessarily a bad thing, just different with more caramel-like undertones.
- Spices - A combination of turmeric, cinnamon, salt, and vanilla for a delicious golden milk kind of flavor and a beautiful yellow color! Worried about the turmeric? Don't be. It's wonderful in both sweet an savory recipes!
- Golden raisins - These are optional but recommended. They work really well with the other flavors and add another layer of flavor and texture. Chopped dried apricots make a great alternative!
How To Make Slow Cooker Coconut Milk Rice Pudding
Slow cooker rice pudding recipe is easy, low maintenance, and so cozy!
Simply put all of the ingredients (except the golden raisins) into your crockpot, turn to low and simmer away for three hours (or longer) until the pudding is a thick, creamy consistency and the rice is meltingly tender. Give it a little stir and add the golden raisins about ten minutes before the end. They don't need long to soften and plump up beautifully.
Coconut milk rice pudding is delicious served warm just as it is, but toppings that work really well include:
- shredded coconut
- chopped nuts (I love it with toasted cashews!)
- chopped dried apricots or dates
- canned apricots
- a drizzle of maple syrup, date syrup, or vegan honey
- vegan mincemeat (perfect at Christmas or for using leftover mincemeat after Christmas!)
- stewed/poached apples or pears
You can easily make this recipe on the stove top too. Simply add everything except the raisins to a saucepan and simmer very gently, stirring occasionally, until the rice is meltingly tender and the pudding thick and creamy. Add the raisins in the last 10 minutes.
More Slow Cooker Recipes
If you try this recipe, let me know how you like it by leaving a comment and rating below! And be sure to join my mailing list for more deliciousness!
Slow Cooker Coconut Milk Rice PuddingAuthor:
- 1 slightly heaping cup (200 grams) uncooked short grain rice , such as pudding rice, sweet rice, or risotto rice
- 1 x 14 oz can (400 ml) can full fat coconut milk , you can use light if you prefer
- 3 cups (720 ml) milk of choice , from a carton. I like coconut or oat.
- ½ cup (100 grams) white or cane sugar
- ¼ teaspoon fine sea salt
- 1 teaspoon ground turmeric
- ¾ teaspoon ground cinnamon , or 1 cinnamon stick
- 2 teaspoons vanilla extract
- ¾ cup (150 grams) golden raisins
- Add all ingredients except the vanilla and raisins to a slow cooker. Stir, cover with the lid, turn to low and cook for around 3 hours, or until creamy, thick, rich and puddingy.
- Add the vanilla and raisins about 10 minutes before the end and stir well.
To make on the stovetop
- Add all of the ingredients except the vanilla and raisins to a pan, bring to a gentle simmer, then turn heat to low and and cook until the rice is soft and the pudding is thick, rich and creamy. About 30 minutes. Stir frequently.
- Add the raisins and vanilla about 10 minutes before the end, and remove the cinnamon stick (if you used one) before serving.