Cinnamon rice pudding with coconut


Prep 15 min

Cook 2-5 hr

Serves 6


  • unsweetened coconut  4 tablespoons, flaked or toasted coconut chips
  • sugar  ¼ cup
  • milk  4 cup(s), low-fat (1%)
  • Arborio rice  ½ cup
  • orange zest  ½ teaspoon, grated
  • cinnamon  ¼ teaspoon, plus more for serving
  • nutmeg  1/8 teaspoon, ground
  • vanilla extract  2 teaspoons
  • coconut extract  ¼ teaspoon


  1. Chop 2 tablespoons coconut and transfer to 4-quart slow cooker. Combine sugar and ½ cup milk in small microwavable bowl. Microwave on High until milk is steaming hot, about 1 minute. Stir until sugar is dissolved.
  2. Pour milk into slow cooker. Add remaining 3½ cups milk, rice, orange zest, ¼ teaspoon cinnamon, and nutmeg, stirring to mix well. Cover and cook until rice is tender, about 2 hours on High or 5 hours on Low. Stir in vanilla and coconut extracts.
  3. Divide rice pudding evenly among 6 dessert dishes, Sprinkle with remaining 2 tablespoons coconut and a little more cinnamon. Can be served warm or chilled.

Cinnamon rice pudding with coconut

2-5 hrs

15 minutes

This cinnamon rice pudding is an all-time favorite comfort food.



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