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Indulgent Coconut Rice Pudding

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
  • Total Time
    Prep: 10 min. Cook: 4 hours + standing
  • Makes
    12 servings

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
  • Toasted sweetened shredded coconut and additional coconut milk, optional

Directions

  • 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.

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.
  • Nutrition Facts
    1/2 cup: 340 calories, 18g fat (17g saturated fat), 0 cholesterol, 39mg sodium, 43g carbohydrate (28g sugars, 1g fiber), 3g protein.

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