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Breakfast recipe · from the recipe book

Slow-Cooker Ginger Mango Pineapple Rice Pudding

Thick, spoonable rice pudding slow-cooked in soy milk with fresh ginger and maple, then chilled and folded with a bright mango-pineapple compote for a tangy, tropical bite.

Slow-Cooker Ginger Mango Pineapple Rice Pudding

Ingredients

  • ⅔ cup130 gLong-grain white rice, dryrinsed
  • 3⅔ cups (870 ml)900 gSoy milk, original
  • 2½ tbsp50 gMaple syrup
  • 1½ tbsp grated10 gFresh gingerpeeled and finely grated
  • ½ tsp1 gGround cinnamon
  • ⅛ tsp1 gSalt
  • 1 tsp4 gVanilla extract
  • 1⅔ cups diced280 gMangocut into small dice
  • 1¼ cups chunks200 gPineapplecut into small dice
  • 2 tsp10 gLime juice

Steps

  1. Prepare first: rinse the rice in a sieve until the water runs mostly clear, grate the ginger, and dice the mango and the pineapple; keep the fruit chilled.
  2. Lightly grease the slow cooker insert or use a liner. Add the rice, the soy milk, the maple syrup, the ginger, the cinnamon and the salt, and stir well.
  3. Cover and cook on low for 2.5 to 3 hours, stirring once every hour, until the rice is very tender and the pudding is thick and creamy.
  4. Turn off the slow cooker and stir in the vanilla. Spread the pudding in a shallow dish, press plastic wrap onto the surface and chill until cold, about 2 hours.
  5. While the pudding chills, make the compote: toss the mango and the pineapple with the lime juice in a bowl, then mash about half of the fruit lightly with a fork so it turns juicy, leaving the rest in pieces. Keep chilled.
  6. Once the pudding is cold, stir it until loose and creamy, then fold in half of the fruit compote to streak it through.
  7. Spoon the pudding into four bowls, spoon the remaining half of the compote over each, and serve cold.

Contains: Soy.

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

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