Slow Cooker Rice Pudding offers you the chance to be lazy and get a delicious meal all at the same time. I think I have become a crockpot addict. For some reason, over the last few months, I have been experimenting with unusual recipes. Yes, some are beans but not many. Not too long ago I showed you how to make Real Baked Rice Pudding but this recipe is ‘real baked’ in another manner. The slow cooker does it for you. One of the many good things in this recipe is that I use coconut milk instead of conventional milk. That change alone gives you less calories and more plant based nourishment. I hope you can make this rice pudding soon because, seriously, the sooner the better.
- 2 cups coconut milk (I used Silk) you can also use their almond or soy milks
- ½ cup brown rice
- ½ cup coconut sugar (or maple sugar)
- ½ cup raisins
- 1 Tablespoon flax seed meal
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- This is easy easy easy.
- Put all of the ingredients in the slow cooker.
- Cover and cook on low 2 hours.
- Cover again and cook on low another hour or until rice is tender.
- Now you can eat and be happy.
- IF FREEZING:
- Package in rigid sided containers as defined in my article http://veganinthefreezer.com/preparing-food-for-the-freezer
- TO PREPARE AFTER FREEZING:
- Remove from the freezer and let defrost in the refrigerator. You can heat the pudding in the microwave in about 2 minutes. Stirring about every 30 seconds.
Disclaimer: I was compensated for this post but the views and opinions expressed in this post are solely mine.