Sunday, September 11, 2011

Slow Cookin' Sunday: Rice Pudding

So just to clear things up right off the bat: Not every Slow Cookin' Sunday is going to involve raisins and cinnamon sticks. It was merely a coincidence. Next week, I promise, will be raisinless and cinnamon stick-less.

But in defense of raisins and cinnamon sticks, they really are a tasty combo when you're trying to cut down on sugar or go refined sugar-free. Raisins add texture and sweetness and cinnamon sticks provide flavor. I can't get enough of this dynamic duo.

If you're looking for a sweet treat that is dairy-free, gluten-free and sugar-free, you can't go wrong with rice pudding. And you really can't go wrong with throwing it in the slow cooker. I made rice pudding on the stovetop once before and I was a damn slave to the spatula, constantly stirring and ungooing the rice from the bottom of the pan. It was delicious, but I swear my right bicep is still bigger than my left to this day...

So just plop it all in the crockpot, chill it, reconstitute it a bit with a little more liquid and embellishments and you've got yourself a lovely, sweet and refreshing dessert.

Slow Cooker Rice Pudding

Makes Approximately 6 Cups


1 cup arborio rice
4 cups unsweetened almond milk
1 teaspoon vanilla
1/2 cup coconut palm sugar
3 tablespoons maple syrup
1/4 teaspoon salt
1 cinnamon stick

See reconstituting ingredients and directions below.


Combine all of the ingredients together in a bowl and mix well. Pour into the slow cooker and cook on high for 2 1/2 hours, stirring about every half an hour. 

As it cooks, you'll notice it getting thicker and thicker as the rice absorbs the liquid. When the time is up, cook on low for one more 1/2 hour. After all is said and done, it should look like this -- thick and soft:

Transfer to a container and allow to cool.  You can of course eat rice pudding warm, but I prefer it completely chilled. Once it's cool, move to the refrigerator overnight.

Reconstituting Ingredients

Per 1 Cup of Rice Pudding

1/4 cup raisins
1 tablespoon maple syrup
1/4 cup almond milk

Reconstituting Directions

When I serve rice pudding, I always reconstitute it with a little more liquid because I find the refrigerator really sucks the moisture out of it and makes it kind of clumpy. So I transfer about 1 cup to a bowl, add 1/4 cup raisins, 1 tablespoon maple syrup and 1/4 cup of almond milk and mix well.

Once it's been mixed well, you have wonderfully moist and soft rice pudding that sits comfortably on the edge of your spoon.

Even though it's a chilled dessert, rice pudding is a comforting and cozy dessert my family usually eats once fall hits.

And of course, through the winter -- hot chocolate peppermint rice pudding, pumpkin rice pudding --  think I may see a rice pudding-thon in the near future...

Nutrition Information Per 1 Cup of Rice Pudding (Include Reconstituting Ingredients): Calories 232; Total Fat 2g; Total Carb 51g; Fiber 1g; Sugars 20g; Protein 3g
*Nutrition information has been calculated using an online recipe calculator tool.
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  1. Can I eat this for breakfast???????? Lol!

  2. Mmmm...I LOVE rice pudding. This looks sooooo tasty!


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