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MIX water, coconut milk, rice, sugar and nutmeg in 6-quart slow cooker until well blended. Add cinnamon sticks. Cover.
COOK 8 hours on LOW or until desired creamy consistency is reached. Remove cinnamon sticks and stir in vanilla.
Test Kitchen Tips:
• For thinner congee, add additional water or coconut milk until desired consistency.
• Serve with toppings such as dried fruit, chopped nuts, toasted coconut, fresh berries or bananas, if desired.