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).
PREP TIME: 5 minutesminutes
COOK TIME: 3 hourshours
TOTAL TIME: 3 hourshours5 minutesminutes
Servings: 6servings
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 (400ml) canfull fat coconut milk, you can use light if you prefer
3 cups (720ml)milk of choice, from a carton. I like coconut or oat.
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
Store leftovers in the fridge for 3 - 4 days and warm gently in a pan on the stovetop or in a microwave.