Vegan Slow Cooker Rice Pudding

Course: Dessert, pudding

Cuisine: British

Prep Time: 5

Cook Time: 3

Total Time: 3 5

Servings:

Calories: 258kcal

Author: Jacq

Vegan Slow Cooker Rice Pudding is so easy and simple to prepare. This recipe is based on the rice pudding my family cooked when I was growing up in Scotland in the 80s & 90s. A bowl of creamy, milky, sweet and thick rice pudding is just the perfect comfort food.The main difference between vegan rice pudding and traditional dairy rice pudding is the milk that is used. For dairy-free rice pudding you can use any type of plant-based milk you prefer but this recipe will work fine with any type of milk.

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US Customary - Metric

Equipment

slow cooker/crockpot at least 3.5 litres (3 quarts plus)
mixing spoon

Ingredients

100 grams pudding rice (this is a short-grain type of rice)
800 millilitres plant-based milk [such as soya, oat, or almond, or your usual milk]
5 tablespoons granulated sugar [use more or less sugar to taste, or your choice of sweetener, sugar, or syrup]

To grease the slow-cooker:

1-2 teaspoons margarine or butter

Instructions

Grease your slow cooker with the margarine as sometimes the rice pudding can stick to the pot sides as it cooks.
1-2 teaspoons margarine or butter
Add the rice, sugar and milk to the slow cooker and stir.
100 grams pudding rice, 800 millilitres plant-based milk, 5 tablespoons granulated sugar
Set the slow cooker to the high setting and pop the lid on. Leave to cook for 2 hours and 15 minutes.
(Alternatively, you can just leave it for the 3 hours if you don't have the time to stir as it will be fine with a good stir at the end of cooking)
Give the rice pudding a quick stir and check to see if the rice is soft and absorbed the milk to a creamy, thick consistency.
At this stage the pudding is usually still thin and needs another 45 minutes but some slow cookers may cook faster. Don't remove the lid for too long as you want to keep the heat inside.
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 total cooking the rice pudding is usually ready. If the pudding looks like it is too thin but the rice is soft just turn off the heat, leave the lid off and as the pudding cools slightly it will become thicker.
If you need to reheat the pudding after leaving it to thicken up, then place the lid back on and turn the heat to high. After 20 minutes the pudding should be heated enough to enjoy.
***Please note: some slow cookers or crock pots may run slow and as a result the rice pudding may require longer to cook than advised.***

Notes

Nutritional data is provided for guidance only and is not an exact calculation as ingredients vary.
Nutritional info does not include the margarine used to grease the slow cooker.
We used a Swan retro 3.5 litre slow cooker with a ceramic inner pot, other slow cookers or crockpots may require less or more time to cook the slow pudding.
Leftover rice pudding can be cooled and stored in the fridge, in a covered container, for up to 3 days. Enjoy chilled or reheat.
You can store individual portions of rice pudding in small tubs [about the size of small yogurt cartons] and enjoy leftovers chilled similar to a Muller rice pudding pot. Add a spoonful of fruit jam to the middle for a tasty variation. These chilled rice pudding pots are delicious for pack lunches, picnics or just for everyday snacks.
To reheat add the pudding to a non-stick saucepan and add in a little extra milk as the pudding will be very thick. Over a low-medium heat stir until the pudding is piping hot. Rice pudding can also be reheated using a microwave.
This recipe provides 4 small servings of rice pudding or 3 larger servings. Rice pudding is a filling dessert so a small bowl does go a long way.
For more servings double the ingredients although you may have to adjust the cooking times.
Stove-top method: Use a completely 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.
Oven method: 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. Give it a good stir. 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 just remove or it can be stirred into the pudding. My daughter actually shudders at the thought or sight of rice pudding skin whilst other family members love it!
Raisins are often added to rice pudding so you can add a handful at the beginning of cooking if liked. At the end of cooking if the raisins have caused the rice pudding to become too thick for your likeing you can stir through some extra milk.

Nutrition