Bubur Nasi Manis – Indonesian Slow Cooker Coconut Rice Pudding

Bubur Nasi Manis, literally translates to “Sweet Rice Porridge,” is a comforting Indonesian dessert. The dish is creamy, subtly sweet, and aromatic from pandan leaves and coconut milk. It has a soft, pudding-like texture that melts in your mouth. It’s delicious!

How to Make Sweet Coconut Rice Pudding

This dish is prepared by slowly cooking white rice with coconut milk, sugar, butter, and pandan leaves until the rice is tender and creamy. You can make it in a slow cooker, so the flavors meld together while you focus on other tasks.

It’s normal for rice pudding to be runny at first—it usually starts to thicken after about 2 to 2.5 hours on high. So don’t worry if it looks a bit soupy early on—just be patient! If the coconut milk you’re using happens to be really thick, you might need to stir in a little coconut water (or regular water) near the end of cooking. Keep an eye on it, and adjust as needed to get the texture you like!

Continue reading for the full recipe with ingredients and step-by-step instructions.

Topping Options

You can customize this rice pudding by adding toppings like fresh tropical fruits (mango or pineapple are great), toasted nuts, cinnamon, or cacao powder.

Indonesian Coconut Rice Pudding

This Bubur Nasi Manis recipe uses a slow cooker to create a creamy Indonesian rice pudding. With rice, coconut milk, and pandan leaves, this simple dish is perfect for any time. This recipe fits gluten-free and vegetarian diets. To make it vegan or dairy-free, substitute the butter with a dairy-free alternative like coconut oil or vegan butter.

5 from 4 ratings

Print recipe

Prep

5 mins

Cook

3 hrs

Total

3 hrs 5 mins

Servings

4

Ingredients

• 1 cup white rice
• 1/4 cup granulated sugar
• 2 cups canned coconut milk
• 2 tbsp butteruse plant-based butter for vegan/dairy-free
• 1 pandan leaftied into a knot

Instructions

1. Rinse the rice thoroughly under cold water and drain.
2. In a slow cooker, combine the rice, coconut milk, sugar, butter, and pandan leaf. Stir well.
3. Cook on high for 3 hours, or on low for 5 hours until the rice is tender and creamy.
4. About 30 minutes before the rice pudding is done, check the consistency. If it seems too thick, stir in a little coconut water (or regular water) to loosen it up. If it’s still too runny, let it cook a bit longer. Adjust as needed to get the perfect creamy texture!
5. Remove the pandan leaf, stir to mix evenly, and adjust sweetness if needed.
6. Serve warm or chilled with your choice of toppings such as cinnamon, cacao, or fruit.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, portion into individual containers and store for up to 2 months. Reheat over low heat, adding a little water or coconut milk to adjust the consistency.

Nutrition

Per serving (1)

Calories

373 kcal

Carbs

27 g

Protein

3 g

Fat

30 g

Fiber

0 g

Sugar

12 g

Sodium

61 mg

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Recipe by Deborah Green

Did this recipe make you want more?
Here are some of my favorite Indonesian bubur dessert recipes you can try:
Bubur Kacang Hijau – Mung Bean Pudding
Bubur Sumsum – Coconut Rice Flour Pudding
Bubur Ketan Hitam – Black Rice Pudding

Deborah Green

I'm Deborah Green, Dish Full of Memories is where I share my recipe collection, a blend of Asian-Indonesian family recipes, Dutch favorites, and a pinch of New York. Join me in cooking the dishes and the flavors that have shaped my life. When I'm not in the kitchen, I enjoy gardening and photography.