By posting this recipe I am entering a recipe contest sponsored by USA Rice Federation and am eligible to win prizes associated with the contest. I was not compensated for my time.

A delicious, hearty breakfast that can easily be transformed into a healthy dessert, {vegan} coconut brown rice pudding made in the slow cooker, spiced with cinnamon and minimally sweetened. 

A delicious, hearty breakfast that can easily be transformed into a healthy dessert, {vegan} coconut brown rice pudding made in the slow cooker, spiced with cinnamon and minimally sweetened. | @TheFoodieDietitian

When I saw the theme for the USDA Rice Federation contest via Recipe Redux, there was no question as to what I would make. A food from my childhood that I’ve never made and haven’t even eaten in years. Rice pudding.

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.

Coconut Brown Rice Pudding | @TheFoodieDietiian

I really wanted to make rice pudding but decided that rice pudding can be totally breakfast-appropriate if you make the right tweaks. Substitute brown rice for white rice. Check. Use minimal added sugar (and add raisins to naturally sweeten). Check. Use light coconut milk. Check.

Coconut Brown Rice Pudding | @TheFoodieDietiian

I also made this in the slow cooker – so that you could make this on a Sunday to have breakfast ready for the week ahead. So not only is this easy to make but it’s affordable too. I always encourage my clients to think about rice as a healthy kitchen pantry staple – it pairs well with just about anything – meat, beans, vegetables, even dairy. And in this case, fruit!

Coconut Rice Pudding | @TheFoodieDietiian

And as far as the optional coconut whipped cream topping goes…it transforms a hearty breakfast into a delicious dessert!

Brown Rice Pudding | @TheFoodieDietiian

Coconut Brown Rice Pudding

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)


  • Yield: 4 cups 1x


  • 1 cup U.S.-grown short grain brown rice
  • 1 can light coconut milk
  • 2 cups water
  • 2 tbsp maple syrup
  • 1 tsp vanilla
  • 2 tsp cinnamon
  • 1/2 cup raisins
  • Optional topping: coconut whipped cream (slivered almonds)


  1. In a slow cooker, add rice, coconut milk, water, syrup, and vanilla and cook on low for 3 1/2 hours or until liquid is absorbed.
  2. Stir in cinnamon and add more as desired to taste. Stir in raisins.
  3. Optional: Top with coconut whipped cream and/or slivered almonds.


  • Serving Size: 1
Brown Rice Pudding | @TheFoodieDietiian

For more a variety of rice inspired dishes, check out the recipes below:

You May Also

For more Instant Pot inspo’ check out my recipes below!

Peanut Tofu and Bok Choy Rice Bow

Spicy Peanut Tofu and Bok Choy Rice Bowl

Broccoli and Cauliflower Rice Hemp Casserole

Broccoli and Cauliflower Rice Hemp Casserole

To see what other dishes with made with rice the other Reduxers are making, check out the links below: [inlinkz_linkup id=490418 mode=1]

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  1. janeta

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

  2. 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.

  3. Caryn

    How much coconut milk is in a can?

  4. 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?

  5. Danielle

    Hi! Do you think this would be freezer friendly?

  6. 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.

  7. 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?

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

  9. 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!

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

  11. 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!

  12. 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!

  13. 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!

  14. Looks like I’ll be buying another can of coconut milk so I can make this! Love the idea of using the slow cooker ๐Ÿ™‚

  15. 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!