Slow cooker coconut banana brown rice pudding
Once again, I'm posting a post that isn't a post...more like a post-it. A little sticky note to slap on the fridge. Because although this isn't rocket science, and may even seem repetitive (I've posted a bunch of very similar brown rice puddings before, but this one is the slightly different version I like best right now), I'll be making it again soon and will want the handy reference.
Those of you who know me will know, I'm a loyal and loving fan of the slow cooker. This week I'm especially enamored, as it has been FRIGID outside, making us largely housebound. Roads have been sticky (our tires nearly bald...oops). Light to soft and steady quiet snowfall has blanketed the sidewalks. So pretty, but deceptively gentle in appearance, as the air has held the kind of harsh, grabbing cold that makes your lungs feel like glass on the verge of shattering with one breath.
Yesterday was the kind of day that made me want to fill up the slow cooker and curl up with my Little Monkey, watching cartoons all day while enjoying savory aromas wafting from the kitchen. Thing is, Little Monkey doesn't yet watch cartoons, and we're curious to see how long we can hold out on screen time. I can load up the slow cooker, however, and do just about every week, but especially this one. Snacks like this, so quick to fix (like five minutes), make room for easy dinner, too. Bubbling squat little crockpot, I love you.
Slow cooker coconut banana brown rice pudding
- 1 heaped cup short-grain brown rice, rinsed
- 2 cups water
- 2 cups coconut milk
- 1 cup raisins
- 1/2 cup (or a good handful) unsweetened shredded coconut
- 1 banana (you can mash it first, or just break into chunks and throw in, stirring later to combine)
- generous shake ground cinnamon
- Optional: 1/4 cup maple syrup
Stir all ingredients in a 4-6 quart slow cooker. Cook on low for 4-5 hours.