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).
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"Jeez! This is delicious! I made it today and just enjoyed a bowl. Creamy heaven!" - Angie ⭐️⭐️⭐️⭐️⭐️ More reviews →
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:
Ingredients
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 grain white rice is essential for an ultra-creamy, soft, melting, rice pudding.
- Canned coconut milk - For the best flavour and creamy texture full fat canned coconut milk is best, but you can use light canned coconut milk.
- 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.
- Sugar - White or cane sugar are best. You could use brown sugar or coconut sugar but they will change the appearance and flavour 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 flavour and a beautiful yellow colour! Worried about the turmeric? Don't be. It's wonderful in both sweet and savoury recipes!
- Golden raisins - These are optional but recommended. They work really well with the other flavours and add another layer of flavour 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.
No slow cooker?
You can easily make this recipe on the stovetop 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.
Serving Suggestions
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
More Slow Cooker Recipes
Recipe
Slow Cooker Coconut Milk Rice Pudding
Author:Ingredients
- 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
INSTRUCTIONS
- 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.
NOTES
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Angie says
Absolutely perfect! loved it and will definitely make it again.
I highly recommend it to others
Melanie McDonald says
So pleased you enjoyed it Angie!
Mina says
Hi! If you don’t mind, what setting do you use on the slow cooker? High, low…?
Cheers!
Melanie McDonald says
As per the instructions the slow cooker should be set to low.
Kathy H. says
Hi Mel,
Your recipes are wonderful. We've loved every one we've tried and have many repeats in our rotation. Would you be able to give me a serving size for this recipe? I have to count calories for health reasons. And would you consider giving serving sizes on your new recipes? That would be so helpful.
Cheers!
Melanie McDonald says
Hi Kathy. I'm so pleased you're enjoying my recipes! All of them have the number of servings that I personally get out of it in the recipe card just above where the list of ingredients start. For example this one has 6 servings so 1/6th of the total recipe is a serving. I will say that my portion sizes are pretty generous so you might end up getting more from each one than I do.
That's as far as I can go with it because it would be too awkward and time consuming to weigh or measure with cups each entire recipe and then the individual portions from it out each time. I'd probably end up having to make the recipes an extra time to do it too as by the time I've photographed or videoed a recipe usually it's been messed with and had portions removed and plated up, (or my husband has stolen some 🤭).
Hope that helps!
Kathy H. says
Thank you so much for taking the time to answer me and explain how you work. I understand completely and look forward to more wonderful recipes! 😊
alex says
Hi Mel,
we used Jade (green) short grain rice for our stovetop sweet rice dish and added jaggery as well as ground green cardamom in addition to vanilla and cinnamon. A few toasted shaved almonds on top completed the servings. I don't like raisins of any kind, so I served a variety of fruits as well as berries instead. Thank you for the gentle push, I adore sweet rice but I'm usually too lazy to make it, but this recipe is super quick!
Sandra Moolman says
Can I make this in a pressure cooker?
Melanie McDonald says
I've never tried but I think it would need some major adjustments to not trigger the burn error on an electric pressure cooker. They don't tend to like coconut milk or anything really thick. I'd just play safe and follow my stovetop instructions if you don't have a slow cooker.
Tc says
I've made this in my slow cooker many times, with many variations. Brown rice, less sugar, coconut powder instead of cream, np sultanas, water instead of (plant based) milk, half water half milk. It's a very forgiving recipe. I found the original a bit too sweet for my tastes, after my first try I always cut the sugar by half. I've shared this recipe with many friends. Thanks!!
Kathy says
Can this be made with a sweetener other than sugar to make it more diabetic friendly? Such as monk fruit or erythritol?
Melanie McDonald says
I've never used either of those or tested them in this recipe. I would imagine they would be ok though. You'll need to wing it with the amount as I have no idea how their sweetness compares to sugar. Hope that helps!
Angie says
Jeez! This is delicious! I made it today and just enjoyed a bowl. Creamy heaven. I just used regular raisins because that's what I had in the pantry. It did take about 3.5 hours for mine to set up, but I have a old crotchety crock pot. I completely forgot about the slow cooker setting on my instant pot. This is going in my family's monthly rotation and on my pot luck list of winners!
Lesli says
Hi! This looks delectable, and I think it will be delicious. Before I set out though, will you please confirm the total liquid volume? Is it actually a total 0f 1150 ml for one cup of rice? Want to be sure so that I don't end up making rice 'soup'! Thanks much for a clever way to get more turmeric : ) .
A Virtual Vegan says
Thank you Lesli. Yes the liquid quantity is correct. You wont have rice soup! It doesn't end up runny at all. It will be a perfect rice pudding consistency. Short grain rice is much starchier and tends to absorb more liquid than long grain rice, hence the amounts. I hope you enjoy it!
Alisa says
I'm amazed I've never seen turmeric in rice pudding before! Such a delicious natural fit. We loved it Mel!
Linda says
Oh my gosh, I LOVED this so much!