Close up view of coconut brown rice pudding topped with whipped cream in a green bowl.

Coconut Brown Rice Pudding

Recipe developed for USA Rice by Kara Lydon, RD, LDN, RYT

  • Servings
  • Serving Size
    ½ cup
  • Prep Time
    5 min
  • Cook Time
    3 hr 30 min
  • Total Time
    3 hr 35 min


For Rice Pudding

  • 1 cup U.S.-grown short grain brown rice
  • 1 can light coconut milk
  • 2 cups water
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla
  • 2 teaspoons cinnamon
  • ½ cup raisins
  • slivered almonds (optional)
  • coconut whipped cream* (optional)

For Coconut Whipped Cream (optional)

  • 1 can full-fat coconut milk
  • 1 teaspoon maple syrup (optional)


For Coconut Brown Rice Pudding

  • In a slow cooker, add rice, coconut milk, water, syrup, and vanilla and cook on low for 3 ½ hours or until liquid is absorbed.
  • Stir in cinnamon and add more as desired to taste. Stir in raisins.
  • Top with coconut whipped cream and/or slivered almonds (optional).

For Coconut Whipped Cream (optional)

  • Store the can of coconut milk in the fridge overnight.
  • Place a medium-sized mixing bowl in the freezer for five minutes or so before you're ready to whip the cream.
  • Open the can of coconut milk and discard the semi-clear liquid that's sitting at the top.
  • Add remaining coconut milk to the chilled mixing bowl and using an electric mixer, whip until stiff peaks begin to form (about 5 minutes).
  • Add maple syrup to sweeten and whip to combine (optional).

Nutrition Facts

  • Serving ½ cup
  • Calories 160
  • Total Fat 3.5g
  • Saturated Fat 2g
  • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 20mg
  • Carbohydrates 34g
  • Dietary Fiber 2g
  • Sugar 10g
  • Protein 2g