Hands-off rice pudding ready in just four hours in the slow cooker. Made with brown rice and coconut milk, this recipe boasts extra fiber and is vegan-friendly and gluten-free!

bowl of coconut rice pudding with whipped cream and sprinkle of cinnamon

Growing up, my family used to frequent this Greek restaurant that my Dad actually designed (he’s an architect). And besides always ordering the avgolemeno (lemon, chicken and rice) soup, I always used to ask for rice pudding at the end of my meal.

And of course, I always opted-in for the whipped cream & cinnamon dusted on top. This recipe is ode to that fond food memory.

Here’s why you’re going to love it. It only calls for a handful of ingredients and it’s hands-off and ready in just four hours in the slow cooker.

You can set it before you start making dinner and then have dessert ready when you are.

Or, set on Sunday so that you have breakfast or dessert for the week. Yes, I’m totally saying this could be a breakfast or dessert ;).

Ingredients You’ll Need

raisins, cinnamon, vanilla, brown rice, coconut milk, and maple syrup separated in various bowls

Notes on Ingredients

Brown rice: make sure this is short-grain! Short grain is very starchy and so it cooks up soft and sticky, which is what you want in a rice pudding! Versus long grain rice which cooks drier and the grains are more separate.

Coconut milk: be sure to use canned coconut milk for a creamier, richer final product! You can use regular or light coconut cream. Just don’t use coconut milk beverage.

Oat milk: you can use any non-dairy beverage here (or even more coconut milk or water) but I like oat milk and cashew milk the best in this recipe since they’re creamier than other kinds.

Maple syrup: you can use your sweetener of choice here – maple syrup is my preference.

Optional toppings: coconut whipped cream to make it dessert-like and slivered almonds for a little crunch and texture

How to Make Coconut Rice Pudding in the Slow Cooker

This recipe is SO simple it only needs one prep photo! All you have to do is add all the ingredients to your slow cooker except for the raisins, give it a good stir, and set on low for four hours. Stir in the raisins, and voila! brown rice, coconut milk, and cinnamon placed in a slow cooker

I know it’s crazy to think it’s that easy, right?!

Expert Tip

I like my rice pudding to be a little more porridge like (aka more liquid). If you’re the same way, follow my recipe and you can’t go wrong. If you like your pudding to be drier and to be more of the sticky grains (like in the pictures here), use 1 cup less liquid.

two bowls of coconut rice pudding with silvered almonds and whipped cream for toppings


Can I make this with white rice?

Sure! White rice tends to cook faster than brown rice so you may be able to lessen the cooking time to 3 or 3 1/2 hours. Be sure to check and let it cook until it reaches your desired consistency.

Can I make this with regular milk a different type of non-dairy milk alternative?

Totally! Cow’s milk and non-dairy milks like oat milk, cashew milk, and canned coconut milk are the creamiest.

Is brown rice better than white rice?

Brown rice and white rice are different nutritionally. Brown rice contains more fiber than white rice. Enriched white rice contains 2x more folic acid. They are different but one is not better than the other. For more on this, head over to my blog post where I talk about the nutritional differences between rice varieties.

I don’t like raisins. Can I use something else?

You can leave ’em out or substitute with another type of dried fruit!

Can I make this for breakfast or is it better for dessert?

Whatever strikes your fancy! I would have it for both! But maybe with some Greek yogurt or an egg for breakfast ;).

bowl of coconut brown rice with whipped cinnamon topping

For more of my dessert recipes:

If you like this recipe, please be sure to give it a 5 star rating below. If you make it, share it on instagram and tag me @karalydonrd and I’ll re-share it with my followers! If you want to save this recipe for later, be sure to pin it on Pinterest!

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Slow Cooker Coconut Rice Pudding

1 Star2 Stars3 Stars4 Stars5 Stars (8 votes, average: 3.88 out of 5)


 Hands-off rice pudding ready in just four hours in the slow cooker. Made with brown rice and coconut milk, this recipe boasts extra fiber and is vegan-friendly!


  • 1/2 cup short grain brown rice
  • 1 13.5 ounce can coconut milk (about 1 1/2 cups)
  • 1 1/2 cups oat milk
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla
  • 2 teaspoons cinnamon
  • 1/8 teaspoon salt
  • 1/2 cup raisins
  • Optional toppings: coconut whipped cream, slivered almonds


  1. In a slow cooker, add rice, coconut milk, oat milk, maple syrup, and vanilla, cinnamon, and salt.
  2. Cook on low for 4 hours or until desired consistency is reached.
  3. Stir in raisins.
  4. Optional: Top with coconut whipped cream and/or slivered almonds.


  1. I like my rice pudding to be a little more porridge like (aka more liquid). If you’re the same way, follow my recipe and you can’t go wrong. If you like your pudding to be drier and to be more of the sticky grains (like in the pictures here), use 1 cup less liquid and check after 3 hours.
  2. You can make this with short-grain white rice instead of brown rice but you may need to reduce cooking time.
  3. Be sure to use short-grain rice, not long-grain!
  4. You can use any type of non-dairy milk or cow’s milk for this recipe! I find canned coconut milk, cashew milk, and oat milk to be the creamiest.
  • Prep Time: 5 minutes
  • Cook Time: 4 hours
  • Category: Breakfast
  • Method: Slow Cooker
  • Cuisine: Greek

This recipe was retested, reshot, and revamped to bring you the most delicious (and beautiful!) recipe. The original recipe was published March 2015.

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  1. Trudi Louise Spork

    I was Looking for a brown rice pudding recipe! Btw I use pea milk which is so creamy and golden syrup as the sweeter!!! Thanks

  2. george

    thanks for auto dumping my comment…NEVER AGAIN…ADIOS!!!!

    • Hi George – I only delete comments that are offensive. But all comments left have to be approved by me before they are posted. So please know that your comment was not auto-deleted – it just had to be reviewed before posted.

  3. George Viau

    my mom (R.I.P) made this pudding for me as a child (60+ years ago) i still only cook with brown rice to this day…until now, i never cooked rice in a slow cooker…mom never did the coconut thing but she would sometimes use canned pineapple and the juice…viola-pina colada rice pudding…soak the raisins in the pineapple juice to puff them up ((pop them in the microwave to expedite))… mom didn’t have a microwave…add coconut flakes too?…yummy!!! 5 stars

    • Hi George – That’s such a sweet memory. Thank you for sharing. Pina colada flavored rice pudding sounds amazing! Sounds like she was a wonderful cook 🙂

  4. janeta

    Hello! This looks yummy…but can you make it if the rice is already cooked? THX

  5. Thanks for sharing the recipe. I am going to use milk instead of water, since I am not a vegan. I am sure the it will come out delicious.

  6. Caryn

    How much coconut milk is in a can?

  7. Judy B

    I just came across this recipe on Facebook and made it this afternoon. The liquids were nowhere near enough! Although it tastes good, it was a lumpy mushy mess. I immediately added about a cup of skim milk (I’m not vegan) and it sucked it right up but still not enough. Was there some liquid left out of the recipe? I will have some later this evening…and I’m sure the taste will be fine but the consistency was way off for me. Bummer.

    • Thanks so much for letting me know, Judy! I’m so sorry the consistency wasn’t appealing to your taste buds. I’m going to test it again very soon to see if it needs to be adjusted. Stay tuned!

    • Hi Judy, I re-tested this recipe over the weekend to double-check, and the texture turned out just fine. I’m sorry you didn’t have the same experience!

    • Jean Hollander

      Maybe u cooked it too long or on a higher temperature?

  8. Danielle

    Hi! Do you think this would be freezer friendly?

  9. Linda P.

    Kara @ The Foodie Dietitian

    Please inform how to prepare this recipe on top of the stove or baked in the oven. Have you ever made it this way, as I do not have a “slow cooker”? Thank you in advance.

  10. Vicki

    Hi there – I’ve just stumbled across this recipe. I have to be careful with GI – would brown basmati work in this dish or does it cook differently?

  11. Great twist of making this in the slow cooker, very practical. I’ve made whole grain rice pudding for years, my boys loved it.

  12. I’ve never been a fan of rice pudding for dessert, but when you frame this as breakfast boy does it sound – and look – good!

  13. This looks absolutely AWESOME! Love the idea of using brown rice in pudding and love anything with coconut. Thanks for sharing!

  14. oh my gosh, this looks so good! I love rice pudding but always forget to make it! Love that you used brown rice, totally going to make this on Sunday to have for breakfast during the week!

  15. Love coconut and rice together- this sounds so tasty! Reminds me a lot of certain Asian desserts like mango sticky rice with coconut cream. Yum!

  16. I think you are the one who inspired me to get a slow cooker and I’m loving it! Great minds must think alike because I have a similar recipe coming up tomorrow!

  17. Looks like I’ll be buying another can of coconut milk so I can make this! Love the idea of using the slow cooker 🙂

  18. I’ve been LOOKING for a rice pudding recipe for the slow cooker. Thank you! I used to waitress at a Greek restaurant…love avgolemono + rice pudding + moussaka + all the rest of yummy Greek dishes!