After enjoying my first batch of slow cooker coconut brown rice, I began to realize how many delightful variations I could make to this dish. With that in mind, I made a second batch today, playing a little with the cooking time and ingredients. I included vanilla extract and chia seeds, and topped with dried apricots instead of dates. And, I didn’t forget the dried coconut!
1 cup short grain brown rice
2 cans full fat coconut milk (or 1 can, plus plenty of soy or almond milk)
2 Tbsp chia seeds
1 tsp vanilla extract
1 Tbsp ground cinnamon
dried apricots, chopped (or your favorite dried fruit)
dried coconut to taste
In a slow cooker, combine the rice and liquid (either 2 cans of coconut milk, or 1 can, plus about a can full of another type of milk. Turn on high for 2 hours.
After about 1 hour, add the cinnamon and vanilla, stirring.
When the 2 hours is up, add the chia seeds and stir. If your consistency is good, set your slow cooker to warm and let the chia seeds get gooey before you dig in. If you’ve still got lots of liquid that needs to get absorbed, turn the cooker to low and keep going until you’ve arrived at your desired consistency.
When you’re ready to serve, top with dried coconut and chopped dried apricots.
You’ll come out with a lot of rice pudding…plenty for serving to a large group or stowing away in the fridge for a nutritious snack or dessert.