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Breakfast recipe · from the recipe book

Slow-Cooker Coconut Vanilla Rice Pudding

Thick, spoonable rice pudding with mellow coconut and vanilla, chilled and topped with bittersweet chopped chocolate and juicy mango.

Slow-Cooker Coconut Vanilla Rice Pudding

Ingredients

  • ⅔ cup130 gLong-grain white rice, dryrinsed
  • 2¾ cups (650 ml)700 gMilk, 2%
  • 1 cup200 gCoconut milk, cannedstirred well
  • ¼ cup50 gGranulated sugar
  • ½ tsp1 gGround cinnamon
  • ⅛ tsp1 gSalt
  • 2 tsp8 gVanilla extract
  • 1¼ cups diced200 gMangodiced
  • ¼ cup40 gSemisweet chocolate chipsroughly chopped

Steps

  1. Lightly grease the slow-cooker insert or line it with a little of the milk swirled around the sides.
  2. Add the rice, milk, coconut milk, sugar, cinnamon and salt to the slow cooker and stir well.
  3. Cover and cook on low for 2 1/2 to 3 hours, stirring once every hour, until the rice is tender and the pudding is thick and creamy.
  4. Turn off the slow cooker and stir in the vanilla.
  5. Spoon the pudding into 4 bowls or jars, let cool 20 minutes, then cover and chill at least 3 hours or overnight; it thickens as it chills.
  6. While the pudding chills or just before serving, dice the mango and roughly chop the chocolate chips.
  7. To serve, top each bowl with a quarter of the mango and a quarter of the chopped chocolate.

Contains: Milk. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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