Slow Cooker Rice Pudding

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Ok, So I will admit it, this weeks original recipe DID NOT turn out- I really wanted something super easy and when I went online for my recipe inspiration most of the Rice Pudding recipes had too many steps- I just wanted to dump it in and leave it- but I don’t think it really works well that way.

My original recipe had no eggs and no second step where you needed to add extra milk (or cream) and that was the problem (or at least part of it).

The 1st problem was- I over cooked it and it was really mushy, 2nd there was no “pudding” just sweet mushy rice.. well, I ate a serving anyway and the girls liked it..

So, it goes without saying that I am not giving you that recipe. But I have another in mind that I think will be better.. but that said, I have not tested it yet. If you try it let me know how it turns out.

Slow Cooker Rice Pudding

Ingredients 1
2 cans of Light Coconut Milk
1 cup water
1 cup white rice
1/2 cup sugar
2 packets of white Stevia*
Pinch of salt

Ingredients 2
¼- ½ cup regular coconut milk (not sure without testing recipe first)
3 eggs
1 tablespoon vanilla
1/2 teaspoon cinnamon
¼ teaspoon nutmeg

Spray slow cooker insert with non stick spray
Add coconut milk, water, sugar, rice, Stevia and salt into the prepared slow cooker. Stir to combine. Cook on low for 4-6 hours or until rice is tender. Check through glass lid to see if the liquid is mostly absorbed.

In a medium bowl combine coconut milk, eggs, vanilla, cinnamon and nutmeg. Wisk to combine. Take out about ½ cup of the rice mixture from the slow cooker and wisk into the milk/egg mixture (this is very important, as you don’t want scrambled eggs. Keep adding ½ cup of the rice into the milk/egg mixture until you have put in at least ½ of it. Put this mixture back in to the rest of the rice in the slow cooker. Stir together.

Place cover back on the slow cooker and cook on high for 1 hour. At this point remove the lid, turn of the slow cooker and let the pudding cool to room temperature. You can either serve it warm or refrigerate to serve cold (with coconut whipped cream and cinnamon sugar!! My favorite!!)

1. The sweetness of white Stevia Packets vary- so I would recommend adding 1 packet at a time. If you don’t like Stevia either leave it out or add up to 1/4 cup more sugar.
2. If you like raisins in your pudding go ahead and stir in ¼-1/3 cup right before you cover for that last hour of cooking.

This recipe was inspired by the Slow Cooker Rice Pudding Recipe Here.


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