Coconut brown rice pudding with banana and ginger


Preparation info

  • Serves


    • Difficulty


    • Ready in

      6 hr

Appears in

Slow Cooker Vegetarian

Slow Cooker Vegetarian

By Katy Holder

Published 2018

  • About

This vegan rice pudding is a real treat, with all the flavours and aromas of a holiday in the tropics: coconut, banana, ginger and kaffir lime leaves.


  • 220 g ( oz/1 cup) medium-grain brown rice
  • 400 ml (14 fl oz) tin coconut milk, shaken
  • 750 ml (26 fl oz/3 cups) rice or almond milk
  • 4 tablespoons coarsely grated dark palm sugar (jaggery)
  • 1 tablespoon finely grated fresh ginger
  • 2 bananas, chopped
  • 4 kaffir lime leaves
  • ¼ teaspoon salt
  • sliced banana, black sesame seeds, very finely shredded kaffir lime leaves, shredded coconut and sliced glacé ginger, to serve


    Put all the ingredients into the slow cooker and cook on low for 5 hours, or until the rice is tender.

    Serve with banana, black sesame seeds, shredded kaffir lime leaves, shredded coconut and glacé ginger.