Slow-Cooker Coconut Rice Pudding

Serves 6 · 10 min prep · 180 min cook

Ingredients

• 1 cup jasmine rice
• 2 cans (13.5 oz each) full-fat coconut milk
• 1 1/2 cups whole milk
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar
• 2 tsp vanilla extract
• 1/4 tsp kosher salt
• 1/2 tsp ground cardamom
• 1/3 cup toasted coconut flakes
• 1 cup fresh mango chunks
• 1 tsp lime zest

Instructions

1. 1Rinse the jasmine rice under cold water until the water runs mostly clear, then drain well so excess starch does not cloud the pudding.
2. 2Grease the insert of a 4- to 6-quart slow cooker lightly with oil or nonstick spray so the rice does not stick along the edges.
3. 3Add the drained rice, coconut milk, whole milk, granulated sugar, brown sugar, vanilla, salt, and cardamom directly to the slow cooker and stir until the sugars begin to dissolve.
4. 4Cover and cook on LOW for 2 1/2 to 3 hours, stirring once or twice after the first hour so the rice cooks evenly and does not settle into a thick layer on the bottom.
5. 5Check doneness when the rice is tender and the mixture looks creamy and gently bubbling the edges; it should coat a spoon thickly but still be pourable.
6. 6If the pudding seems too loose, remove the lid and cook on HIGH for 15 to 20 more minutes, stirring often, until it thickens to a soft custard texture.
7. 7Turn off the slow cooker and let the pudding rest uncovered for 10 minutes so it firms slightly as it cools.
8. 8Spoon into bowls while still warm, then top each serving with toasted coconut flakes, fresh mango chunks, and lime zest for bright contrast.
9. 9Serve immediately for the creamiest texture, or chill leftovers and loosen with a splash of milk before reheating gently.