Sunday, 25 September 2011

Slow Cooker Vegan Rice pudding

This is a recipe I adapted from a regular recipe I was given and it turned out wonderfully, it reminded me of canned rice pudding and was a really nice treat. not to be eaten a lot as it does contain sugar and is full of carbs, but for when comfort food calls, this hits the spot. Feel free to sub the Rice milk for a milk of your choice, If you use soya, or regular milk the Oat cream is not essential as it will be creamy enough.

Slow cooker vegan Rice pudding

100g Pudding rice
30g unbleached cane sugar
750ml Rice Milk
250ml carton Oatly cream ( Tesco is the only place I can get this)
Handful of sultanas ( optional)
About a tblspoon of ground nutmeg. ( optional)

if omitting the nutmeg and sultanas add about a tblspoon of vanilla extract.


Put rice and sugar, sultanas and nutmeg into the bowl of the slow cooker.

Heat the Rice Milk and Oatly cream in a saucepan until just bubbling.

Pour milk and cream over the rice mix and stir well until it is all combined.

Cook on high for 4 hours or low for 8 hours, keep an eye on it as each slow cooker is different, mine was cooked in 3 hours and needed stirring regularly as it was inclined to stick.

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