Crockpot Rice Pudding

Crock Pot Rice Pudding  

Rice pudding, typically made from rice and cream with a good dose of sugar. I'm sure most of you have a family recipe you use!  It was interesting for me to find that some countries have their own version of rice pudding ranging from sweet to savory.  Some countries include Asia, Africa and the Caribbean.

With the day's getting shorter and cooler, I thought this would be a delightful dish for breakfast or after dinner as a 'dessert' of sorts. What do you think?

This healthier version uses a whole grain rice, as well as Almond milk....this will reduce the sugar and cream overload from your family recipe!

Serving Size: 2/3 Cup
Servings: 6
Portions: 1.5 Yellow, 1 Blue, 1/2 Orange

recipe adapted from Teambeachbody.com

Ingredients

• 1½ cups unsweetened almond milk
• 1½ cups canned coconut milk
• 3 cups cooked brown rice
• 2 Tbsp. honey
• 1 tsp cinnamon
• 2 tsp. pure vanilla extract
• 6 Tbsp. unsweetened shredded coconut, toasted

Instructions

1. Add all of the ingredients except the Vanilla extract to a slow cooker (crock pot). Stir well, secure the lid, and turn the slow cooker on to its lowest setting. Allow the rice to cook 6 to 8 hours, stirring occasionally if possible.
2. Once rice has finished cooking, add the vanilla extract and rum and stir well. Taste rice for flavor and add more cinnamon, or Almond milk to taste (you may want to add some stevia also).
3. Serve either hot or cold
4. Note: Store leftover rice pudding in a sealed container in the refrigerator for up to 10 days.