I’ve been making Brown Rice Pudding in my slow cooker. It is a really indulgent after-school snack and couldn’t be any easier. This has definitely been a go-to snack during my Costco Challenge.
Don’t be surprised by the small amount of rice this recipe requires. It absorbs all the moisture while cooking and turns into a delicious, creamy dessert. Since it is so easy to make, you’ll find yourself wanting to make it over and over. To change up the recipe a bit, try adding some homemade pumpkin pie spice or apple pie spice mix!
If you have any leftover brown rice pudding, it also makes and excellent breakfast. I might saute some apples or make a blueberry compote and serve them together.
- 32 oz Organic Vanilla Soymilk*
- 2/3 cup brown rice
- Cinnamon Stick
- optional toppings: cinnamon, maple syrup, craisins, chocolate chips
- *You may substitute any type of milk. If you using plain milk, I'd recommend adding a teaspoon of vanilla extract.
- In a slow cooker, stir together the rice, soymilk and cinnamon stick. Cook on high. At two hours, the rice is cooked, but it is still liquid-y. By three hours, it should be a thick rice pudding. You can decide how your family most enjoys to eat it!
If you have trouble cleaning your slow cooker after you’ve made your pudding, my technique for cleaning burnt pots and pans works really well on a slow cooker mess!