Slow Cooker Brown Rice Pudding

0 from 0 votes

We love this delicious pudding, and so will you!

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.

Learn more about the health benefits of brown rice here.

0 from 0 votes

Slow Cooker Brown Rice Pudding

This pudding is made with natural sugars and whole ingredients that your body will love and your taste buds will thank you for.
Prep Time 5 minutes
Cook Time 3 hours 10 minutes
Total Time 3 hours 15 minutes
Yield 8 people
Serving Size 0.5 cup
Course Dessert
Cuisine Universal
Author SkinnyMs.

Ingredients

  • 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.
  • 13 1/2 ounces lite coconut milk can
  • 1 2/3 cup milk low-fat
  • 2/3 cup raisins optional
  • 1 teaspoon pure vanilla extract

Instructions

  • 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.

Notes

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.
The fats in this recipe come primarily from coconut milk, which are healthy fats.

Nutrition Information

Serving: 0.5cup | Calories: 244kcal | Carbohydrates: 29g | Protein: 4g | Fat: 14g | Saturated Fat: 12g | Cholesterol: 4mg | Sodium: 50mg | Fiber: 1g | Sugar: 10g |
SmartPoints (Freestyle): 11
Keywords Gluten-Free, Slow Cooker

Have you made this recipe?
Tag @skinnyms on Instagram or hashtag it #skinnyms

This post may include affiliate links.

SAVE YOUR FAVORITE RECIPES
Create a FREE account for quick & easy access

SkinnyMs.

The SkinnyMs. team believes that all people, regardless of age, size, and fitness level, have the power to transform their lives — they just need the resources to do so. The SkinnyMs. method promotes healthy living through a combination of clean eating and regular exercise. We offer everything you need to be successful.

More by Skinny

32 Comments

  1. Pingback: Slow Cooker Rice Pudding
  2. I made it and the rice was still crunchy, and it was dry. I don't think it could have cooked it any longer.

  3. I tried to use Almond Breeze coconut/almond milk in the half gallon container and that does not work. It curdled, just passing this info on!

  4. I just made this and it's delicious!!! It took about 5 1/2 in my slow cooker on low. Stirred it a few times. My house smells amazing!

    1. We are so glad you enjoyed it, Jennie! That is also one of our favorites 🙂
      Let us know what else you try and love!

    1. Yes, you could. Be sure to taste as adding, because sometimes agave nectar is sweeter than sugar and so you may need to add less.

    1. Irene, Sure, soy or almond milk will work as well. Just be sure they aren’t fat-free as the won’t work so well in the slow cooker.

  5. Will the coconut milk make it taste coconutty? And will the honey measure the same as the sugar? Can honey be substituted with agave nectar?

    1. Jess, You will taste a little coconut, yes, but it's not that intense. Agave nectar can absolutely substitute the honey.

    1. Debra, We’ve only made this recipe with coconut milk, but it should work with almond milk too. Keep us posted! 🙂

  6. Like Lisa W, my rice was hard after 4 hours. I upped the temp from 225 to 350 and it’s improving, will be ready in about 5 1/2 hrs. Low temperature is not the same on all slow cookers and since I live at 7400′ above sea level, low temperature doesn’t cut it.

    1. Great question, Ann! You can use instant brown rice. Instead of cooking on low for 3 to 4 hours, only cook the rice on low for up to 2 hours.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating