Slow Cooker Creamy Coconut RiceNom Nom Nom Nom Nom!

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Slow Cooker Creamy Coconut Rice

I’ve had a tin of the coconut evaporated milk in my cupboard for a while – I thought I’d experiment – and this Slow Cooker Creamy Coconut Rice is the result. It was divine!



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  • 1 Litre Of Milk
  • 1 Tin Of Condensed Milk (395 Grams)
  • 1 cup Arborio Rice
  • 1 400ml Coconut Flavoured Evaporated Milk


  1. Turn the slow cooker on to low.
  2. Add the evaporated milk, rice, condensed milk and 250ml of the milk.
  3. Put the lid on.
  4. Stir every half hour for the first two hours, then every fifteen minutes (it isn't like a normal slow cooker meal that you set and forget!).  You need to stir it regularly and add more milk as the mixture thickens.
  5. Once all the milk is added, the mixture is nice and thick and the rice is nice and creamy, turn off the heat.
  6. Serve warm or cold!  Takes about 4.5 hours.


Recipe Hints and Tips:

  • Slow Cooker Creamy Coconut Rice is not suitable to freezze.
  • Keep covered in the fridge for up to two days.

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