We’re such big fans of rice pudding and this Slow Cooker Coconut Sticky Rice is the rice pudding of our dreams! Creamy, rich, and infused with a tantalizing hint of cinnamon, this sticky rice, inspired by our coconut rice pudding, is simply irresistible.
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Why we love Slow Cooker Rice Pudding
In addition to loving the taste and unique texture of this recipe, we really love how easy it is to make! Just add all the ingredients to the slow cooker and turn it on, and pretty soon you’ll have a super delicious, hearty snack or breakfast!
We also love that this recipe is totally vegan and gluten-free, which makes it a great option if you have any dietary restrictions. Overall, we think this recipe is just delightful, and we hope you’ll love it, too!
What equipment do you need for Slow Cooker Coconut Sticky Rice
The biggest piece of equipment you’ll need in order to make this recipe is a slow cooker. It’s a super-convenient way of cooking that uses low heat over long periods of time to get your food cooked and ready to eat!
If you don’t have a slow cooker, you can still make this recipe! Simply cook the rice, then add all the ingredients into a saucepan and bring to a boil. Stir for 15-20 minutes, or until the mixture starts to thicken, and voila! Ready to serve.
What is sticky rice
Sticky rice is a type of rice preparation used commonly throughout Asia. It’s also sometimes called “sweet rice” or “glutinous rice”! It is a round-grained rice that’s recognizable by its texture.
Sticky rice is almost glue-like in texture and is, as its name indicates, very sticky! It lacks a specific starch (amylose), which is why it’s so sticky. It’s often used in Chinese cuisines, and is usually steamed.
How to make Slow Cooker Coconut Rice
- In a 4 qt slow cooker add rice, coconut milk, water, sugar, vanilla extract, and cinnamon sticks.
- Set your slow cooker for 2 1/2 hours on high or 5-6 hours on low.
- Stir together, then serve. Feel free to serve it with an additional splash of coconut milk
- Garnish with sliced mangoes and enjoy!
How to store leftovers
You can store the leftover rice pudding in an airtight container, and place it in the fridge for up to a week. To reheat, just microwave or heat on the stovetop in a saucepan with a dash of liquid.
Alternatively, you can eat your rice pudding cold, right out of the fridge!
Slow Cooker Coconut Sticky Rice
Ingredients
- 1 cup short grain rice
- 2 – 14 oz can full-fat coconut milk
- 1 – 14 oz can light coconut milk
- 1 cup water
- 1/2 cup sugar
- 2 cinnamon sticks
- 1 tsp vanilla extract
Instructions
- In a 4 qt slow cooker add rice, coconut milk, water, sugar, vanilla extract, and cinnamon sticks.
- Set your slow cooker for 2 1/2 hours on high or 5-6 hours on low.
- Stir together, then serve. Feel free to serve with an additional splash or coconut milk
- Garnish with sliced mangoes and enjoy!
Notes
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Nutrition information is automatically calculated, so should only be used as an approximation.
What do you mean by “2 – 14 oz can” and “1 – 14 oz can” for the coconut milk? Do you mean 2 x cans then 1 x can? So three cans altogether? Confused as these numbers multiply when you flick through the larger recipe options too. Thanks
Hi Natasha! We mean to use two cans that are 14 ounces and one can that’s 14 ounces. So, 28 ounces of full-fat coconut milk total and 14 ounces of light coconut milk. We hope this helps!
Xo,
Alia & Radwa
Hi! Is the full far coconut milk sweetened or unsweetened?
It is unsweetened!
In your ingredients it there is no water, in your instructions it talks about water. Could you explain the water and how much please?
Good catch! We adjusted the recipe!