Coconut Brown Rice Pudding Cooked in a Slow-Cooker

So while trying to be super good with food choices I have discovered some fabulous, simple, tasty yet healthier alternatives to some of my traditional favorites. Today I am sharing a fabulous Rice Pudding that is possibly tastier than the traditional Rice Pudding I made but is it miles better for you also. It is a real win, win situation 🙂 Try it!!

Makes: 6 large servings or 4 with a chance for seconds 🙂

Preparation Time: 15 minutes

Total Time: 6+ hours (we are after all using a slow-cooker)

Ingredients

• I use a very small amount of coconut oil but feel free to use nonstick / lie cooking spray
• 3 cups coconut water
• One regular can lite coconut milk
• 1/2 cup sugar, you can use any sugar alternative here
• 1 tablespoon vanilla extract or even feeling really generous, add a pod with the seeds scrapped
• 1/2 teaspoon salt, this is one time I use salt, I am not sure what it does exactly but it adds ‘something’
• 1 1/4 cups short grain brown rice
• 2 tablespoons unsalted butter, cut into small pieces
• 1 teaspoon finely grated lime zest

Toppings you may add: diced fresh or dried mango and pineapple, fresh or frozen and thawed raspberries, toasted shaved coconut chips, chopped toasted nuts, chopped crystallized ginger, a spoon of your favorite jam, chopped banana or anything you like, the choices are endless……

Preparation

Wipe melted coconut oil or mist the slow cooker with lite nonstick cooking spray. Mix the coconut water, coconut milk, 1 1/2 cups water, sugar, vanilla and salt in the bowl of the slow cooker until the sugar is dissolved. Stir in the rice and cook on high 4 hours or low for 5 to 6 hours.

Uncover, stir well and let stand 15 minutes. Transfer to a large bowl and stir in the butter. Continue to cool, stirring, until warm. Stir in the lime zest. Serve warm and  Top with any of your choices of toppings and enjoy!

Thank you for reading you FABULOUS people

❤ Clare with the Hair ❤