I am in looooove. Sorry, dear hubby. I have always loved rice pudding, but hated the “dairy belly” afterwards. Ouch! I was so excited to see this and try it out with rice milk. Delicious! Splendid! Magnificent! A great big thank you to Skinny Ms. for this recipe!
I used rice milk to make it dairy-free, Lundberg organic brown rice, and full fat coconut milk. Why? Because coconut milk that is not full fat is frequently called “lite coconut milk.” Spelling errors make me cringe, especially when done on purpose. But seriously, if you had a choice between buying orange juice and orange joos, which would you buy? How about a carton of eggz? Chick’n thighs? I rest my case. I don’t trust misspelled food.
But you can trust this recipe! I needed the entire time for my rice to cook. It still had a little bit of that brown rice bite to it, not mushy like it’s all-white counterpart, but it was awfully nice. In fact, I’m going back for a second bowl now of this delicious pudd’n.
Slow Cooker Rice Pudding from Skinny Ms.
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.