Coconut and Pineapple Rice Pudding

Reminiscent of a piña colada, this tasty rice pudding requires very little work, thanks to June’s Slow Cook cook mode. The rice slowly simmers with coconut milk and brown sugar to create a rich, creamy consistency. Garnishes of pineapple and maraschino cherry balance the dish with fresh, fruity flavors while toasted coconut adds a nutty crunch. This vegan, gluten-free recipe is great for a potluck because you can make in advance and refrigerate until ready to serve. Swap out the rum for vanilla extract to make it kid-friendly. If you only have full-fat coconut milk, just use one can and swap in water for the other can of light coconut milk. Feel free to skip the lime if you don’t have it or swap the pineapple for mango chunks to maintain the tropical theme.

Prep Time — 15 min
Cook Time — 1 hour 30 min
Servings — 6

Ingredients

  • nonstick cooking spray

  • 2½ cups water

  • 2 cans light coconut milk

  • ½ cup light brown sugar

  • ½ teaspoon salt

  • 1 cup white rice

  • ½ teaspoon ground ginger

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