Vegan Slow Cooker Rice Pudding
Vegan Slow Cooker Rice Pudding is so easy and simple to prepare. And budget-friendly!
I have included methods for both oven and stove top below the recipe box.
It is the perfect mid-week supper or dessert. Ideal for hungry kids and busy families.
Just chuck all the ingredients in and leave it for a few hours.
The result is a bowl of creamy, sweet rice plant-based goodness.
All you need is some pudding rice, plant-based milk and your choice of sweetener/sugar.
Rice pudding has been enjoyed in Britain since at least the the 1600s!
Most countries around the world have variations of their own traditional rice pudding.
Rice and milk is obviously a successful culinary combination and its easy to see why!
Enjoy!
Vegan Slow Cooker Rice Pudding
Serves 4.
Although if you like bigger bowls of rice pudding, I suggest doubling the recipe!
My recipe uses ‘pudding rice’ which is widely available in UK supermarkets. Pudding rice is just short-grain white rice. If you can’t find a short-grain white rice then try substituting with basmati, risotto or a white rice like Thai Jasmine. Its worth experimenting with any rice you have. The results will all taste delicious!
If you don’t have a slow cooker or crock pot then you can use a casserole dish and bake in the oven. Or cook in a non-stick saucepan on the cooker top until the rice pudding is soft and thick.
Easy!
Chill any leftovers in your refrigerator and have homemade rice pots the next day. YUM!
Vegan Slow Cooker Rice Pudding
Equipment
- slow cooker/crockpot
Ingredients
- 100 grams pudding rice or about 3/4 cup / 4 oz
- 800 ml plant-based milk or about 3 cups and 4 tablespoons. I used an Almond milk.
- 4-5 tablespoons sugar or your choice of sweetener or sugar e.g. maple/date/agave syrup or brown/caster/granulated/coconut sugar. Anything you normally use.
Instructions
- Grease your slow cooker with a little plant-based margarine or coconut oil, as sometimes rice pudding can stick or burn on the sides.
- Add all the ingredients and stir.
- Set the slow cooker to high. Pop the lid on and leave to cook for 2 hours and 15 minutes.
- Give the rice pudding a stir and check to see if the rice is soft and absorbed the milk to a creamy, thick consistency. If not sweet enough for your family's liking then add some more sweetener.
- If the rice is not quite soft and the consistency is not thick enough then leave to finish cooking for another 45 minutes.
- After 3 hours the rice pudding is usually perfect!Enjoy!
The following nutritional information is for guidance only and is not a strict analysis as ingredients vary. The analysis is based on using soya milk, short-grain white rice and 5 tbsp of granulated sugar.
In this analysis I have switched the granulated sugar for maple syrup. The difference is interesting I think!
Recipe notes
- Add a handful of raisins or sultanas at the beginning of cooking
- Some grated nutmeg is a nice addition
- Try adding a teaspoon of powdered cinnamon at the beginning of cooking
- Or a teaspoon of vanilla extract
- Serve your rice pudding with a blob of jam which is traditional in our house. Or try some apple sauce.
- Check out my really easy Sugar-Free Chia Seed Jam recipe.
- Some tinned fruit such as pears, peaches or fruit cocktail is a yummy addition.
- A hot berry coulis is easy to make and tastes amazing drizzled over rice pudding. Just stew some berries such as raspberries or strawberries (fresh or frozen) in their own juices which will be released as they heat up and simmer. Simmer for about 10 minutes. Add a sweetener if liked, but my family enjoy the tart taste of the berries without added sugar or syrup. I don’t tend to strain the coulis but if your family will be bothered by any berry seeds then strain with a sieve.
- For a baked rice pudding: grease a casserole type dish and place all the ingredients in. Mix. Bake at about 130 Fan/150 Celsius/Gas 2 for around 1 and a 1/2-2 hours. This method usually results in a milky skin forming on the top of the pudding which people either love or hate! Although the skin can simply be removed! Try grating some nutmeg on top of the rice pudding so it forms a tasty sweet nutmeg skin!
- To cook in a non-stick saucepan, just add all the ingredients and bring to the boil, lower the heat and simmer until the rice is soft, and the milk is creamy and thick. Stir often!
- Leftover rice pudding is perfect for chilling in individual little tubs and creating little homemade rice pots. Add a teaspoon of jam. These are sure-fire kid favourites! Perfect for lunchboxes. I often make a batch of rice pudding just so I can prepare some chilled rice pots as my kids love them.
Looking for more plant-based, easy recipe ideas?
Check out this super simple Scrambled Chickpeas recipe
And this Potato, Leek and Corn Chowder is delicious. Perfect for kids to!
Thanks for sharing. I have not had rice pudding in a long time. I will have to try your recipe.
Hope you enjoy! Traditional puddings are the best!
love a good plantbased recipe, I havent tried my own rice pudding but it is somehow similar to our local dish except the use of milk. looking forward to try this.
Great. Hope you enjoy the rice pudding! Happy Cooking!
We eat rice three times a day at our house. We make rice porridge a lot but not rice pudding. Cooking the rice in the slow cooker is an excellent idea because that will ensure the consistency of the rice pretty well. I’ve never done that before, so I have to give it a try. I can’t wait to try it. Thanks for the tips 😀
Rice porridge sounds amazing! Would love to try it. Hope you try the rice pudding. Happy cooking!
I’m proud to say I’ve perfected my rice pudding recipe when working in the retirement home. Your crockpot version sounds heavenly!
Thanks so much! My family have this rice pudding most weeks its so good.