Creamy Vanilla Coconut Rice Pudding
Ingredients
- 1 cup short grain rice, unwashed
- 5 cups milk (any type, such as coconut milk)
- 1 teaspoon ground cinnamon
- Seeds from 1 vanilla bean
Toppings
- Pomegranate
- Banana
- Puffed quinoa
Preparation
Combine the rice and milk in a slow cooker.
Set the slow cooker to high and cook for 2.5 hours, stirring twice during the cooking time.
Add the cinnamon and vanilla seeds and stir well.
Serve the pudding topped with pomegranate, banana, and puffed quinoa.
Notes
This recipe can use any type of milk, including coconut milk for a vegan version.
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