Vegan Slow Cooker Rice Pudding

Traditionally in the UK, a type of rice labelled pudding rice is used to prepare rice pudding. Pudding rice is a short-grain rice that is extra starchy and chalky, and works amazingly when cooked in milk as when heated and simmering the ingredients bind together into a thick creamy pudding.

However, any short-grain rice can be substituted including using other rice varieties such as Thai jasmine, basmati, Arborio, and risotto. Brown or whole-grain rice can also be used.

It's important to note that when using a different rice the cooking times may need to be adjusted so do keep a close watch on the pudding as it cooks to avoid over cooking and extend the cooking times if required. Also, do keep in mind that a different type of rice will likely also affect the texture of the finished pudding compared with using pudding rice.

Traditional accompaniments to rice pudding is a dollop of fruit jam such as strawberry, raspberry, bramble or blackberry.

Other ideas include a hot berry coulis which is easy to make and tastes amazing drizzled over rice pudding. To prepare a coulis 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 sugar or a sweetener if liked. My family enjoys the tart taste of the berries without added sugar or syrup and I don't tend to strain the coulis but if your family will be bothered by any berry seeds then strain those out with a sieve.

Instead of fruit jam or a coulis you can add any type of jam or preserve to your rice pudding including marmalade, grape jelly, apple sauce, or cranberry sauce. Or try adding fresh berries, stewed fruits, canned fruit cocktail or other canned fruit such as pears or peaches.

For extra creamy rice pudding you can stir a little vegan pouring cream through the finished pudding or add a dollop of whipped cream to each serving or even a scoop of plant-based ice cream for a hot and cold dessert.

Yes, you can stir some ground cinnamon, nutmeg, mixed spice powder, pumpkin spice or apple pie powder, ground cloves, allspice, mace, ground ginger, ground cardamon, star anise, or any warm spice you like to the pudding at the beginning of cooking. Or dust some spice over the top of the finished pudding.

Other flavours you can add to the rice pudding include a few drops of rose water [this was popular during medieval times], vanilla extract, almond extract, or freshly grated lemon or lime zest.

A traditional addition is a small handful of dried fruits such as sultanas or raisins and these plump up nicely as the rice pudding cooks.

Another idea is to replace the plant-based milk with a flavoured plant-based milk such as chocolate, banana or strawberry soya milk.

These flavoured rice puddings make delicious chilled rice pudding pots and are a delicious alternative to yogurt. Top the flavoured rice pudding with matching flavours such as for strawberry rice pudding add thin slices or diced pieces of fresh strawberries, a drizzle of strawberry coulis, or some strawberry fruit jam to the finished pudding.

Yes you can but it's very important to use a non-stick pot as the likelihood of the pudding sticking to the pot is quite high. Also, use a milk that copes well with cooking.

To prepare stove-top rice pudding add the ingredients to your pot, bring to the boil, lower the heat, and simmer gently over a low heat until the rice is soft.

Be careful not to fast boil the milk and stir the rice frequently.

Once the rice is soft and the pudding is nice and thick it is ready. However, if the pudding seems too thin you can just take the pot off the heat, place a lid over the pot, and leave to sit for 20-30 minutes until the pudding has thickened up. If the pudding is too thick you can thin it down with a little extra milk until it is at the consistency you prefer.

Rice pudding is traditionally prepared in the oven and many people love the skin that occurs on the top of the pudding as a result. To prepare in the oven, grease a casserole dish with margarine or butter, and add all the ingredients. Stir the ingredients together. Place a lid on the pudding and leave to cook for about 2-3 hours at 140 Fan/ 160 Celsius/ 325 Fahrenheit /Gas 3. Remove the lid and check to see if your pudding is thick and creamy. If not place back in the oven with the lid off for another 15-20 minutes. If you don't like the skin that forms simply remove. My daughter actually shudders at the thought or sight of rice pudding skin whilst other family members love it!

If you have leftover ready-cooked plain rice it can be prepared into a delicious rice pudding. Add the rice to a non-stick pot, adding enough sugar to taste and pour in enough plant-based milk to achieve creamy, thick consistency. Mix everything well and bring to the boil. Lower the heat, stirring frequently, until the rice pudding is piping hot throughout.

To make an extra creamy rice pudding, omit the milk, and instead use a can of vegan condensed milk and top it up with plant-based milk if necessary. Add sugar to taste. Bring the rice pudding to a gentle boil over a low heat.

Any ready cooked rice can be used for this method including wholegrain or brown varieties although the finished texture will not be exact same as using a short grain rice, but the finished pudding will be delicious and is a perfect way to use up leftover rice.

Any type of plant-based milk is suitable although each will add different levels of creaminess, flavours and sweetness to the finished pudding.

We like using oat milk as it creates a creamy, pale rice pudding, but we also like using soya milk or almond milk, as these cope well with slow cooking and they taste good. Some types of dairy-free milks do slightly colour the rice pudding which doesn't bother us in the slightest.

Coconut milk (not the one in the tin) is also a nice choice but this does add a subtle coconutty taste which some may dislike. Technically, any type of plant-based milk that you prefer can be used.