Slow cooker spiced coconut brown rice pudding
0 minutes
0 minutes
8/10 adults
  • 400 g short grain brown rice
  • 1 .6l whole milk
  • 400 ml can of full fat coconut milk
  • 100 g unrefined caster sugar
  • 6 cardamom pods
  • 1 shard of cinnamon
  • To serve: toasted flaked almonds (optional)

Tip all the ingredients into the slow cooker and give a little whisk to mix the milks. Turn it on to high and cook for 2 1/2 - 3 1/2 hours. After 2 1/2 hours it was still quite liquid. It tasted good at this stage (the rice was cooked and there was lots of liquid). I cooked it for longer to get a thicker result. Bear in mind that it does thicken up as it cools. You can easily loosen it with a little milk when you reheat it though if you want. Try toasting some almonds for a couple of minutes in a hot pan (watch them though, they burn so quickly) and scattering some on top. Toasty and crunchy. Eat hot or *cold.


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Header for the blog of Rachel Brady.
Picture of Rachel Brady.

Hi! I’m Rachel Brady and I am a family food blogger. My blog, Well Worn Whisk, is all about helping mums (and dads) cook delicious meals from scratch for their family - without too much stress, faff or bother. My recipes are really quick (or really slow but quick to prepare), wholesome, diverse and hopefully delicious.

Learn more about Rachel on her blog.