Crock Pot Rice Pudding (Vegan and Naturally Sweetened)
Crock Pot Rice Pudding (Vegan and Naturally Sweetened) might be a good recipe to expand your dessert recipe box. This gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly recipe serves 6 and costs $2.8 per serving. One serving contains 519 calories, 5g of protein, and 28g of fat. 131 person were glad they tried this recipe. If you have basmati rice, vanillan extract, ground cinnamon, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 6 hours and 10 minutes. It is brought to you by The Roasted Root. Taking all factors into account, this recipe earns a spoonacular score of 52%, which is solid. Try Vegan Chocolate Pudding Cake (Crock Pot), Crock Pot Rice Pudding, and Crock-Pot Eggnog Rice Pudding with Cranberries for similar recipes.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 360 minutes
Ingredients:
1-1/4 cups Royal Basmati Rice
3 cinnamon sticks
2 (14-ounce) cans full-fat coconut milk plus more for serving
1/2 teaspoon ground cardamom, optional
1 tablespoon ground cinnamon
3/4 cup pure maple syrup, or to taste
1-½ teaspoons sea salt
1/4 cup dark spiced rum
1 tablespoon pure vanilla extract
3 cups water
Equipment:
slow cooker
Cooking instruction summary:
Add all of the ingredients except for the vanilla extact and rum to a slow cooker (crock pot). Stir well, secure the lid, and turn the slow cooker on to its lowest setting. Allow the rice to cook 6 to 8 hours, stirring occasionally if possible.Once rice has finished cooking, add the vanilla extract and rum and stir well. Taste rice for flavor and add more pure maple syrup, cinnamon, rum, and/or coconut milk to taste.Serve either hot or coldNote: Store leftover rice pudding in a sealed container in the refrigerator for up to 10 days.
Step by step:
1. Add all of the ingredients except for the vanilla extact and rum to a slow cooker (crock pot). Stir well, secure the lid, and turn the slow cooker on to its lowest setting. Allow the rice to cook 6 to 8 hours, stirring occasionally if possible.Once rice has finished cooking, add the vanilla extract and rum and stir well. Taste rice for flavor and add more pure maple syrup, cinnamon, rum, and/or coconut milk to taste.
2. Serve either hot or cold
3. Note: Store leftover rice pudding in a sealed container in the refrigerator for up to 10 days.
Nutrition Information:
covered percent of daily need
