Slow Cooker Coconut Brown Rice Pudding With Banana And Ginger

This easy and creamy Slow Cooker Coconut Brown Rice Pudding with Banana and Ginger is a comforting dessert or breakfast that’s both nutritious and indulgent. Made with pantry staples like coconut milk and bananas, it’s packed with warm, tropical flavors. Perfect for slow cooking, it’s flexible enough to adapt with your favorite toppings!

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Recipe Ingredients

220 g / 1 cup medium-grain brown rice
400 ml / 14 fl oz (1 can) coconut milk, shaken
750 ml / 3 cups rice or almond milk
4 tbsp coarsely grated dark palm sugar (jaggery)
1 tbsp finely grated fresh ginger
2 bananas, chopped
4 kaffir lime leaves
¼ tsp salt

For Serving:

Sliced banana
Black sesame seeds
Very finely shredded kaffir lime leaves
Shredded coconut
Sliced glacé ginger

How To Make Slow Cooker Coconut Brown Rice Pudding With Banana And Ginger

Prepare the ingredients: Place the brown rice, coconut milk, rice or almond milk, palm sugar, grated ginger, chopped bananas, kaffir lime leaves, and salt into your slow cooker.
Cook the pudding: Set the slow cooker to low and cook for 5 hours, or until the rice is tender and the mixture is creamy. Stir occasionally if possible.
Serve the pudding: Spoon into bowls and top with sliced banana, black sesame seeds, shredded kaffir lime leaves, shredded coconut, and glacé ginger. Serve warm.

Recipe Tips

Use the right rice: Medium-grain brown rice works best for a creamy texture. Avoid long-grain or instant rice, as they won’t give the same result.
Shake the coconut milk: Shake the tin well before adding it to ensure the cream and liquid mix properly for a rich flavor.
Grate the ginger finely: Finely grated ginger blends better into the pudding and ensures the flavor is evenly distributed.
Watch the liquid level: If the mixture gets too thick during cooking, stir in a little extra rice or almond milk to keep it creamy.
Remove lime leaves before serving: Kaffir lime leaves add flavor but aren’t edible, so be sure to take them out before serving.

Recipe FAQs and Variations

Can I Use White Rice Instead of Brown Rice?

Yes, but reduce the cooking time to about 3–4 hours as white rice cooks faster and absorbs less liquid.

What Can I Use Instead of Palm Sugar?

You can substitute palm sugar with coconut sugar, dark brown sugar, or even maple syrup for a similar sweetness.

Can I Make This Dairy-Free?

Absolutely! Stick with coconut milk and almond or rice milk for a fully dairy-free version.

What if I Don’t Have Kaffir Lime Leaves?

Replace them with a small piece of lime zest or leave them out for a milder flavor.

Can I Add Other Fruits?

Yes, try adding diced mango, pineapple, or berries as toppings for extra sweetness and color.

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