Slow cooker coconut rice pudding

Coconut milk gives this rice pudding an unbeatable depth and silky texture, while cooking it with a cinnamon stick—instead of merely sprinkling on cinnamon at the end—enhances the entire dish with spiced flavor

Yield: 1 serving
Community Recipe from


  • 2 1/2 cup(s) Reduced fat milk
  • 1 13.5oz can of light coconut milk
  • 1/2 cup(s) sugar
  • 1 cup(s) arborio rice
  • 1/2 cinnamon stick


  1. 1.In a 5- to 6-qt slow cooker, whisk together the milk, coconut milk and sugar. Stir in the rice and cinnamon stick.
  2. 2.Cook, covered, until the rice is tender and the mixture has thickened, 2 to 2 1/2 hours on high. Discard the cinnamon stick and stir in apricots (if using). Sprinkle with the pistachios before serving.
May 2014

This recipe is a personal recipe added by Patsychef and has not been tested or endorsed by MyRecipes.

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