Slow Cooker Almond Rice Pudding

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Rice pudding in the slow cooker is a revelation!

Making rice pudding in the slow cooker is a cinch, because, as with most slow cooker recipes, you simply put all of the ingredients into the slow cooker and press the button. It also gives your kitchen an irresistible aroma that will have you ready to dig in, as the cinnamon lends an aromatic flavor to the rice pudding. The addition of chia seeds lends a healthy dose of omega-3 fatty acids. Almond milk is used in cooking the rice in place of dairy milk so it’s perfect for vegans. Enjoy!

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Slow Cooker Almond Rice Pudding

With only five healthy ingredients, this rice pudding is easy to make and tastes fantastic.
Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes
Yield 6 people
Serving Size 0.75 cup
Course Breakfast
Cuisine Universal


  • 2 cups long-grain brown rice dry
  • 5 cups almond milk
  • 1/2 cup raisins
  • 3 tablespoons chia seeds divided
  • 1 cinnamon stick
  • sweetener if almond milk is unsweetened


  • Add the rice, almond milk, raisins, 2 tablespoons of chia seeds and cinnamon stick in the slow cooker.
  • Cover and cook on low 3 to 4 hours or high for 1-1/2 to 2 hours, or until rice is tender.
  • If using unsweetened almond milk, add either 1/2 cup coconut sugar, honey, or maple syrup (more or less to taste) before removing from slow cooker. Sprinkle the remaining chia seeds before serving.

Nutrition Information

Serving: 0.75cup | Calories: 366kcal | Carbohydrates: 69g | Protein: 12g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 15mg | Sodium: 51mg | Fiber: 1g | Sugar: 10g |
SmartPoints (Freestyle): 12
Keywords Diabetic-Friendly, Paleo, Vegetarian

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Rowena Dumlao-Giardina

Rowena is a recipe developer and food & travel writer/photographer from Italy with Asian roots. Creating healthy dishes in her own kitchen is priority. She believes there is nothing more satisfying than knowing that her family is eating natural & nutritious meals.

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1 Comment

  1. This recipe does not work at all. The ratio of rice to liquid is not correct for a pudding. The rice was cooked until tender, there was zero remaining sauce – all of it was absorbed. If there was a way to rate this recipe I would give it 1/5. It’s a complete waste of ingredients and I needed to throw it away. Look up other recipes – the ratio of liquid to rice is typically greater. This must be some kind of mistake.

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