Slow Cooker Rice Pudding offers you the chance to be lazy and get a delicious dessert all at the same time. Sweet and warm and great with morning coffee too.
Slow Cooker Rice Pudding offers you the chance to be lazy and get a delicious dessert 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 dairy-free milk instead of conventional milk. That change alone gives you fewer calories and more plant-based nourishment.
I originally made this recipe in 2014. How time flies! None of the ingredients have been changed because it’s basically just a good recipe. You’re going to love it!
What Other Countries Traditionally Make Rice Pudding?
Just about every country! England and the United States have been making rice pudding since way back when. Both make slow cooker rice pudding.
North African and Middle Eastern countries make different variations too. Apricot and pistachio is often added. No raisins.
Asia and Latin America also make this delicious dessert. I think it is popular worldwide because rice is such a nutritious and cheap staple.
The recipes are pretty much the same six ingredients with an addition here and there.
Which Rice is the Best Rice for Rice Pudding?
I’ve made vegan rice pudding with every rice I can think of and this Slow Cooker Rice Pudding is actually made with brown rice. Here’s a list of the kinds of rice and they’re not in any special order.
- Jasmine
- Basmati
- Arborio
- Jasmine
- Sushi tice AKA Japanese short grain
- Regular long grain
- Brown Rice
There’s a chewier bite with brown rice and it works perfectly in the slow cooker with raisins.
The coconut sugar with cinnamon gives a richer sweet taste too.
You know that Real Baked Rice Pudding I mentioned above? Well, it’s made with Arborio rice and is also amazing. You have got to make it sometime.
Check it out!
You can even see the difference in the rice with comparison in the photos. Very different and very delicious both ways.
This recipe for vegan rice pudding in the slow cooker is super easy. All you do is add seven ingredients to the crockpot and turn it on low.
It does better cooking on low so that it mimics the long slow baking of real baked rice pudding.
The instructions are the same for doubling or tripling the recipe. You just need to use a larger pot f you get too carried away. Not that that’s a bad thing.
Especially since rice pudding freezes so well. How nice to take out a single serving of rice pudding from the freezer. You can enjoy a dessert whenever the urge grabs you.
Helpful Tools for Making Slow Cooker Rice Pudding
You don’t need a large crockpot for this recipe. A 3 qt. would be great and you could even double the recipe in a 3 qt. This one from Hamilton Beach is even programmable.
All you really need are measuring tools. I love this spoon set in stainless steel and this set has eight sizes!
I hope you can make this dairy-free rice pudding soon because, seriously, the sooner the better.
Slow Cooker Rice Pudding
Ingredients
- 2 cups dairy-free milk
- 1/2 cup brown rice
- 1/2 cup coconut sugar
- 1/2 cup raisins
- 1 tablespoon flax seed meal
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
Instructions
- This is easy easy easy.
- Put all of the ingredients in the slow cooker and stir.
- Cover and cook on low 2 hours and stir.
- Cover again and cook on low another hour or until rice is tender. Now you can eat and be happy.
Nutrition
IF FREEZING:
Package in rigid sided containers as defined in my article How to Prepare 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.
Ginny McMeans says
How old is your crockpot Dottie? I had mine for years and it seemed to be working when in actuality it was cooking at a much lower temperature.
Dottie says
I tried this recipe yesterday and it didn’t work at all. I followed the directions and after three hours it was still quite soupy. So I kept on cooking, checking it every half hour. After another two hours it was still soupy so I turned the heat up to high. After about another hour or so it had finally thickened some but the rice was still crunchy. At that point I just turned it off and left it set overnight. This ,or one it was a good consistency but the rice was still a little crunchy. ☹️☹️
Ginny McMeans says
Yes, Caitlyn. It’s just for the extra protein.
Caitlyn says
Is it okay without flax seed meal?
Dana says
Oh goodness — I haven’t had rice pudding in ages! And I don’t think I’ve ever had it homemade. This sounds so comforting and easy. Yum!
Anjali @ Vegetarian Gastronomy says
I’ve never had this form of rice pudding before…sounds delicious and the perfect comfort food!
Julia says
Rice pudding made in slow cooker? What a great idea! 🙂
Ginny McMeans says
It does make it so much easier and cheaper 🙂 Congratulations on your new cookbook!
Dannii says
I went years not being able to make rice pudding properly and it was the slow cooker which became the only way I could make it. I actually have a recipe for my new book out next year. It’s the only way I make it now and yours looks great!