• 1 T. Butter
  • 2 c. Jasmine Rice
  • 4 c. Canned Coconut Milk (about 2 cans)
  • 2 T. Brown Sugar
  • 2 Mangoes, sliced

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I recently had the most delicious dessert at a Thai restaurant and like most dishes, I declared “I can make that in a slow cooker!” So I went home and made my version of Thai sticky rice dessert over and over until I was happy with the results. I hope you love Slow Cooker Coconut Rice Pudding with Fresh Mango as much as my family!

  1. Soak rice in water for a few hours overnight. Drain but DO NOT RINSE.
  2. Butter a 4-Quart Slow Cooker.
  3. Add rice to the slow cooker and pour 2 c. coconut milk (canned, not the refrigerated kind!) and 2 c. water over top rice.
  4. Cover and cook for 1 Hour on HIGH.
  5. Once rice is finished, fluff with a fork and recover.
  6. Heat remaining 2 cups of coconut milk on the stove top and simmer.
  7. Stir in 2 T. brown sugar and dissolve.
  8. Portion out the rice in 1/2 c. servings on individual plates.
  9. Drizzle the sweetened warm coconut milk over top rice portions and top with freshly sliced mango. Enjoy!

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

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