Slow-Cooker Coconut Brown Rice Pudding

Ingredients

• 3 cups coconut water 
• 0.5 teaspoon kosher salt 
• 1 teaspoon lime zest finely grated
• 13.5 ounce lite coconut milk canned
• 1.3 cups short grain brown rice 
• 0.5 cup sugar 
• 2 tablespoons butter unsalted cut into small pieces
• 1 tablespoon vanilla extract 

Equipment

• bowl
• slow cooker

Directions

1. Mist a 5-to-6-quart slow cooker with nonstick cooking spray.
2. Mix the coconut water, coconut milk, 1 1/2 cups water, sugar, vanilla and salt in the bowl of the slow cooker until the sugar is dissolved. Stir in the rice and cook on high 4 hours or low for 5 to 6 hours.
3. Uncover, stir well and let stand 15 minutes.
4. Transfer to a large bowl and stir in the butter. Continue to cool, stirring, until warm. Stir in the lime zest.
5. Serve warm or chill until cold. Top as desired.