Slow Cooker Coconut Rice Pudding

For rice pudding recipes, I find cooking on the high setting to be most effective. In addition to the many variations of milk, sweeteners, and spices, I have also made this recipe a number of times with brown rice. (I recommend long grain.) If you would like to try, see my favorite method in the notes section. Brown rice requires significantly more cooking time...and it is a surprisingly good breakfast option! The white rice option is easy to throw together before dinner and enjoy a couple of hours later as a warm and satisfying dessert!

Ingredients

3/4 cup white rice (I prefer basmati or long grain; see various comments regarding brown rice options)
1 1/4 cup coconut milk (I usually use light; regular works well, too)
2 cups milk (I usually use 2% and have used almond milk as well)
1/3 cup plus 1 tablespoon honey or real maple syrup
1/2 teaspoon cinnamon
1/4 teaspoon sea or kosher salt
Optional: 1/4 teaspoon cardamom, shredded coconut, and/or raisins

In a colander, rinse the rice thoroughly and drain well.
Combine all ingredients in a mixing bowl and put in a lightly-greased slow cooker.
Cover and cook on high for 2 to 3 hours. (My slow cooker takes exactly 2 hours; all cookers will vary a little. Brown rice will require about an hour of additional cook time. See comments below for brown rice water bath/overnight option.) When rice is cooked through and most of the liquid has been absorbed, stir, spoon into bowls, and enjoy.
May serve with whipped cream or an additional drizzle of honey, if desired. For a decadent sauce, drizzle with your favorite vanilla ice cream, melted. Or top the warm pudding with a small scoop of ice cream and allow it to melt. YUM!

For this recipe, I recommend cooking in a water bath only with brown rice. For this method, I start the rice pudding before bedtime and allow it to cook 8-10 hours on high.