by Gale Compton
Slow Cooker Brown Rice Pudding is a family favorite because it’s deliciously creamy, subtly sweet, and contains only natural sugars. It’s almost like eating Crème Brulee, but without all the fat! Made with brown rice, this twist on a traditional treat is good for your body, without sacrificing taste. We love to put some Brown Rice Pudding in dessert dishes, sprinkle on a little sucanat or coconut palm sugar, and broil it just long enough for it to melt and form a slight crust.
Yields: 4 servings | Serving Size: 1 cup | Calories: 194 | Previous Points: 4 | Points Plus: 5 | Total Fat: 6 g | Saturated Fat: 2 g | Trans Fat: 0g | Cholesterol: 4 mg | Sodium: 64 mg | Carbohydrates: 30 g | Dietary Fiber: 2 | Sugar: 12 g | Protein: 6 g
Note: The fats in this recipe come primarily from coconut milk, which are healthy fats.
- 2/3 cup long grain brown rice (My favorite for this recipe is Lundberg Long Grain Brown Rice)
- 1 teaspoon cinnamon
- 1/4 cup unrefined sweetener (In this recipe we used coconut palm sugar. Other alternatives are sucanat and honey)
- 1 (13 1/2 ounce) can lite coconut milk
- 1 2/3 cup low-fat milk
- 2/3 cup raisins (optional)
- 1 teaspoon pure vanilla extract
Add rice, cinnamon and sugar to the slow cooker, stir to combine. Add both milks, stir to combine, cover and cook on low 3-4 hours, or until rice is tender and desired thickness has been reached. Just before turning off the slow cooker, add vanilla and raisins, stir to combine, cover and allow to set about 10 minutes after the slow cooker has been turned off. Add additional cinnamon and raisins for garnish. Recommend 4-6 quart slow cooker.
Note: Our rice was cooked in 3 1/2 hours on low and was more on the creamy side and not overly thick. Slow cookers cook differently, so check the pudding after 3 hours for doneness.