Slow Cooker Brown Rice Pudding

5 from 1 vote

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 Time5

Cook Time3 10

Total Time3 15

Course: Dessert

Cuisine: Universal

Keyword: Gluten-Free, Slow Cooker

Servings: people

Calories: 244kcal

Author: SkinnyMs.

Ingredients

US Customary - Metric

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

SmartPoints (Freestyle): 11