Recipes and Cooking Coconut Rice Pudding with Berries in the Slow Cooker or Pressure Cooker Rice pudding recipes are a go-to in colder months. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on October 17, 2022 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Make this nut- and fruit-filled rice pudding in your choice of your slow cooker or pressure cooker for an easy dessert idea. Top with berries or your favorite seasonal fruit. Ingredients 2 sprays nonstick cooking spray 4 cups whole milk 2 cups unsweetened canned coconut milk* 2 cups jasmine rice 2 cups blueberries 1/4 cup honey or maple syrup 2 teaspoons vanilla 1 cup unsweetened canned coconut milk* 2/3 cup shredded coconut, toasted** 1/3 cup sliced almonds 1 cup fresh berries Directions Pressure Cooker In a 6-qt. electric or stove-top pressure cooker combine whole milk, coconut milk, and rice. Lock lid in place. Set an electric cooker on high pressure to cook 10 minutes. Fora stove-top cooker, bring up to pressure over medium-high heat; reduce heat enough to maintain steady (but not excessive) pressure. Cook 10 minutes. Remove from heat. For both models, let stand 15 minutes to release pressure naturally. Release remaining pressure. Open lid carefully. Gently fold in 2 cups berries, honey, and vanilla. If desired, stir in additional coconut milk. Serve warm topped with coconut, almonds, and additional berries. Slow Cooker Lightly coat the inside of a 3½- to 4-qt. slow cooker with cooking spray. In the cooker combine whole milk, 2 cups coconut milk, and the rice. Cover and cook on low 3 to 3½ hours or high 1½ hours or until rice is tender, stirring toward the end of cooking. Gently fold in 2 cups berries, honey, and vanilla. If desired, stir in additional coconut milk. Serve warm topped with coconut, almonds, and additional berries. *Canned coconut milk: Thoroughly stir coconut milk before measuring as the fat and milk separate in the can. **Toasted coconut: Spread coconut evenly on shallow baking pan. Bake about 10 minutes in 350ºF oven, stirring every 3 minutes until toasted and golden. Rate it Print Nutrition Facts (per serving) 2882 Calories 165g Fat 315g Carbs 62g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 2882.1 % Daily Value * Total Fat 164.7g 211% Saturated Fat 120.5g 602% Cholesterol 97.6mg 33% Sodium 652.9mg 28% Total Carbohydrate 315.1g 115% Dietary Fiber 24.2g 87% Total Sugars 180.8g Protein 61.6g Vitamin D 12.7mcg 63% Vitamin C 75.2mg 376% Calcium 1369.5mg 105% Iron 23.1mg 128% Potassium 3339.9mg 71% Fatty acids, total trans 0g Vitamin D 497.8IU Alanine 2.6g Arginine 4.4g Ash 15.6g Aspartic acid 5.7g Caffeine 0mg Carotene, alpha 4.9mcg Choline, total 245.3mg Copper, Cu 2.3mg Cystine 0.7g Energy 12053.1kJ Fluoride, F 137.5mcg Folate, total 359.2mcg Glutamic acid 13.7g Glycine 2.2g Histidine 1.6g Isoleucine 2.7g Leucine 5.1g Lysine 3.6g Methionine 1.3g Magnesium, Mg 511.7mg Manganese, Mn 8.1mg Niacin 12.2mg Phosphorus, P 1690.2mg Pantothenic acid 6.5mg Phenylalanine 3.1g Phytosterols 4.6mg Proline 4.4g Retinol 439.2mcg Selenium, Se 71.8mcg Serine 3.3g Starch 0.4g Theobromine 0mg Threonine 2.3g Vitamin E (alpha-tocopherol) 12.8mg Tryptophan 0.7g Tyrosine 2.4g Valine 3.6g Vitamin A, IU 1853.4IU Vitamin A, RAE 463.9mcg Vitamin B-12 4.4mcg Vitamin B-6 1.1mg Vitamin K (phylloquinone) 77.6mcg Water 1808.3g Zinc, Zn 10.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.