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Photo of Cinnamon Rice Pudding with Coconut by WW

Cinnamon Rice Pudding with Coconut

8
Points® value
Total Time
5 hr 15 min
Prep
15 min
Cook
5 hr
Serves
6
Difficulty
Easy
What makes rice pudding one of the all-time favorite comfort foods? Must be the combo of its creamy texture, luxurious taste, and smell of vanilla. This easy version is made in a slow cooker, so you don’t have to tend to it while it cooks.

Ingredients

Sweetened coconut flakes

4 tbsp(s), or toasted coconut chips

Turbinado sugar

¼ cup(s)

1% low fat milk

4 cup(s), (1 %)

Uncooked arborio rice

½ cup(s)

Orange zest

½ tsp(s), grated

Ground cinnamon

¼ tsp(s), plus additional for serving

Ground nutmeg

⅛ tsp(s)

Vanilla extract

2 tsp(s)

Coconut extract

¼ tsp(s)

Instructions

  1. Chop 2 tablespoons coconut and transfer to 4-quart slow cooker. Combine sugar and 1/2 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 mixture into slow cooker. Add remaining 3 1/2 cups milk, rice, orange zest, 1/4 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.
  4. Serving size: about 1/2 cup pudding and 1 teaspoon coconut.

Notes

Serving idea: Layer your rice pudding with berries or chopped fresh fruit to turn it into an even yummier dessert, for 0 additional Points.

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