Slow Cooker Overnight Rice Pudding

I always feel like the oldest chick in the room when I go for the rice pudding on a menu. Not that I see rice pudding a lot on menus but, when it’s there, I get it. Like most 70’s retro foods (including devilled eggs. quiche or fondue), I have a soft spot for them. So you can go ahead and have a laugh over my not-so-modern food cravings but I’ll be laughing all the way to the kitchen with this easy and delish slow cooker dish.

Photo by Leila Ashtari

I got the idea to make a breakfast pudding after creating the trio of overnight pudding in our latest book The School Year Survival Cookbook. I figured if we could eat chia, oat and cashew puddings in the a.m. then why not try a rice version. Traditional rice puddings usually have an extra cup of sugar so this is definitely not your average dessert pudding. Although I like to pile it will berries or banana so feel like you’re eating something decadent and you’re not. And like all slow cooker meals, you can’t beat the ease.

If you’re looking for an alternative to your hot morning oatmeal, this may be your new best friends.

Slow Cooker Rice Pudding

nonstick cooking spray
3 1/2 cups coconut milk beverage (or cow’s milk)
1 13.5 oz can of lite coconut milk
1/2 cup sugar
1 tablespoon vanilla extract
1/2 teaspoon salt
1 1/4 cup short grain brown rice
2 cinnamon sticks

Toppings: shaved almonds, unsweetened shaved coconut, fresh berries, cinnamon

Method

Spray your slow cooker with the cooking spray. Mix in the milk, coconut milk, 1 cup water, sugar, vanilla extract and salt. Stir in the rice and then drop in the sticks of cinnamon. Cook on low for 7 hours.

In the morning, uncover, remove the cinnamon sticks and serve warm with desired toppings.

TIP: Leftovers can be re-heat on the stovetop with the addition of a bit of coconut milk beverage or in the microwave