Slow-Cooker Rice Pudding
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What is the matter with Mary Jane?
She’s perfectly well and hasn’t a pain,
And it’s lovely rice pudding for dinner again!
What is the matter with Mary Jane?
- A.A. Milne
I suppose if rice pudding were being foisted off on me night after night, I might throw a fit or two myself (just look at what repeat mutton meals did to Lizzy Borden) – but since I rarely have rice pudding, I consider it a treat. Especially when it cooks overnight and is ready for us in the morning for breakfast. This originates from a Vegetarian Times recipe; I traded out half of the arborio rice for brown rice (for “unrefined” reasons) and halved the amount of sugar called for – and made it maple sugar instead of sucanat. But sweeten it how you like, it’ll taste great. I also added cardamom, allspice and raisins to my batch, just to make my taste buds extra happy.
Slow-Cooker Rice Pudding
4 Servings
1/3 cup brown rice
1/3 cup arborio rice
5 cups soy or almond milk
1/4 cup maple sugar
1 tsp. cinnamon
1/4 tsp. cardamom
1/8 tsp. allspice
1/2 cup golden raisins (or other dried fruit), optional
toasted nuts, optional
Very lightly coat the inside of a slow-cooker with cooking spray. Combine all ingredients in the slow-cooker and turn on to low. Cook for 6-8 hours. If desired, add a half cup of raisins or other dried fruit during the last half hour of cooking.
Serve this rice pudding warm or cool, for breakfast or for an evening snack – with additional soy milk if needed. I top mine with sliced bananas and chopped, toasted nuts.
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I’ve certainly heard of rice pudding but have yet to try it myself. It seems easy to make and so versatile! You can have it almost as any meal. How does it stack up to oatmeal or regular pudding in way of calories and nutrition?
Hi Stephanie, thanks for visiting my blog and for leaving a comment! Brown rice and oatmeal are both good, healthy choices – both are whole grains and provide fiber, carbs, protein and calcium. Oatmeal does have less calories per serving than brown rice – and of course, it cooks a lot faster than brown rice if you get the rolled or quick variety. One thing to keep in mind about traditional rice puddings is that they are usually made with white rice which is not appealing from a nutritional standpoint because all of the good things have been stripped away from the grain. Next time I make slow-cooker rice pudding I will either use all brown rice or a mixture of wild rice and brown rice. Finally ;-), not only does veganized rice pudding taste delicious – it is the best nutritional option since traditional recipes reply on heavy cream, eggs and lots of sugar. If you try the recipe, let me know! Best, Annie
This looks delicious! I don’t use my slow cooker nearly enough!
[...] I was excited to discover that my Slow-Cooker Rice Pudding recipe from November 2011 was included in Dash’s article, “Warm, Gooey Slow Cooker [...]
I am saving this delicious recipe, Yummy! I love rice pudding but this recipe is a bit more tasty.
Thanks! It is yummy!
I have been wanting to make rice pudding forever. This recipe is perfect! Thank you
[...] I’d like to mention that I was excited to see a link for Annie’s recipe from AnUnrefinedVegan for slow-cooker rice pudding on the first page of a google search. Though I didn’t have the [...]
I can’t believe I didn’t know you in November!!!!??? How do you think this would turn out with all short grain brown rice? I’ve used up my white stock and I’m trying not to go back!
[...] One year ago today: 100% Whole Wheat No-Knead Bread One year and one day ago today: Slow-Cooker Rice Pudding [...]
This is a great idea… like Somer, I’m going to give it a go with what’s on hand… Thanks for the inspiration!
[…] up is a revamp of Slow Cooker Rice Pudding that was published a couple of years ago, very shortly after I started my blog. It got picked up […]