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TEST KITCHEN APPROVED

Indulgent Coconut Rice Pudding

Name: Indulgent Coconut Rice Pudding
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Yield: 12 servings
Cuisine: North America, Midwest, Southern
Ingredients: 1 cup uncooked long grain rice; 5 cups coconut milk, divided; 2 tablespoons coconut oil; 1 cup turbinado (washed raw) sugar; 1 cup dried cranberries; 2 teaspoons vanilla extract; 1 teaspoon ground cinnamon; Dash salt; Optional: Toasted sweetened shredded coconut and additional coconut milk

TEST KITCHEN APPROVED

4 Reviews

Total Time:Prep: 10 min. Cook: 4 hours + standing

By Taste Of Home Editorial Team

Recipe by Teri Schloessmann, Tulsa, Oklahoma

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 14, 2022

This slow-cooked winter comfort dessert is a healthier option for your family that doesn't sacrifice flavor. If you can't find turbinado or raw sugar, you can use brown sugar, adjusting to 3/4 cup. This can also be made in the oven. —Teri Rasey, Cadillac, Michigan

Test Kitchen tips

Try different flavors inspired by food from other countries. For a taste of India, try a sprinkle of cardamom with golden raisins; for Thailand, cook it first, then stir in fresh mint and fruit like mangoes and kiwis.

Give it some crunch by topping with slivered almonds, chopped walnuts or hazelnuts.

For the ultimate winter morning comfort food, let the pudding cook overnight, then top with fresh bananas right before eating.

TEST KITCHEN APPROVED

Indulgent Coconut Rice Pudding

Contest Winner

4 Reviews Add your review

Yield:12 servings

Prep:10 min

Cook:4 hours

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Ingredients

1 cup uncooked long grain rice
5 cups coconut milk, divided
2 tablespoons coconut oil
1 cup turbinado (washed raw) sugar
1 cup dried cranberries
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
Dash salt
Optional: Toasted sweetened shredded coconut and additional coconut milk

Text Ingredients

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Directions

1
Place rice in a 3- or 4-qt. slow cooker coated with cooking spray; pour in 4 cups coconut milk. Add coconut oil, distributing it evenly over top. Add the next 5 ingredients. Cook, covered, on low until rice is tender, 4-5 hours, adding enough remaining coconut milk to reach desired consistency. Let stand, uncovered, 10 minutes. Serve warm, with toasted coconut and additional coconut milk if desired.