Recipe Slowcooker rice pudding with lime and coconut

Windigo

Windigo

Kitchen Witch
Joined
29 Jul 2019
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I have never eaten rice pudding before, because my mother hated it. Yesterday I decided to try making it, but with my own Asian spin. I had limes that needed using, and coconut & lime rice pudding sounded great to me!
And it turned out delicious, so I will definitely make this again. It's easy to veganize.
20250107_181042.jpg

You need:
A small ( 2 person) slowcooker
150 g of Japanese sticky rice or any pudding rice
500 ml milk ( I used regular but coconut is fine too, it will just be a little sweeter)
50 g of santen ( solid coconut cream)
2 limes, pulp and juice
A bit of melted butter or coconut oil if you want to keep it vegan
1 tsp vanilla powder
1 tsp cinnamon powder
Pinch of salt
Brown sugar for serving

1) Butter or oil the slowcooker on the inside.
2) Put milk, lime juice, pulp and spices in the slowcooker, then add the rice. Stir until well mixed, then drop the santen in.
3) Cook for 90 minutes on medium, then for another 2 to 3 hours on low. Stir frequently to prevent burning. When thick enough, serve with brown sugar. A small portion is very filling!
 
Windigo said:
I have never eaten rice pudding before, because my mother hated it. Yesterday I decided to try making it, but with my own Asian spin. I had limes that needed using, and coconut & lime rice pudding sounded great to me!
And it turned out delicious, so I will definitely make this again. It's easy to veganize.
View attachment 123201
You need:
A small ( 2 person) slowcooker
150 g of Japanese sticky rice or any pudding rice
500 ml milk ( I used regular but coconut is fine too, it will just be a little sweeter)
50 g of santen ( solid coconut cream)
2 limes, pulp and juice
A bit of melted butter or coconut oil if you want to keep it vegan
1 tsp vanilla powder
1 tsp cinnamon powder
Pinch of salt
Brown sugar for serving

1) Butter or oil the slowcooker on the inside.
2) Put milk, lime juice, pulp and spices in the slowcooker, then add the rice. Stir until well mixed, then drop the santen in.
3) Cook for 90 minutes on medium, then for another 2 to 3 hours on low. Stir frequently to prevent burning. When thick enough, serve with brown sugar. A small portion is very filling!
Click to expand...
My usual is with cinnamon, raisins or some other dried fruit bits, nutmeg, molasses... You get the idea. 😋
 
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