Coconut Chai Rice Pudding- In the Slow Cooker- with Essential Oils! Yum!

by karen knowles October 01, 2015

  • 4 cups Coconut milk
  • 1/2 cup Long grain rice
  • 2 TBLS. Milk
  • 2/3 cup Sugar, honey, or maple syrup
  • 1 TBLS. Coconut oil or butter
  • 2 Eggs
  • 1/8 tsp. Salt
  • 1-2 drops each Clove Cinnamon, Cardamom
  1. Stir Coconut Milk, rice and sugar in a slow cooker until dissolved.  add butter or coconut oil and cook for 2-1/2 hours on high.
  2. Beat eggs, 2 TBLS. milk, vanilla, salt, and essential oils in a separate bowl.
  3. Temper the egg mixture by stirring a small amount of hot rice (to gently warm, without cooking it. Then stir it into your cooker slowly.
  4. Continue to cook on high until nice & creamy, approx. 15 more minutes.
  5. Transfer mixture into a glass baking dish, cover with plastic wrap, leaving 2 corners uncovered to vent.
  6. Refrigerate for at least one hour.
  7. Serve and enjoy!

Be sure that your oils are safe for ingesting before adding to your food or drink. Young Living Vitality Line essential oils are the ones that I trust.


karen knowles
karen knowles


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