Creamy rice pudding, one of the ultimate comfort desserts. Hot in winter and cold in summer. It’s so easy to make in the slow cooker, it just takes a bit of time. Make sure you stir it once in awhile to make sure it doesn’t stick to the bottom.
8 cups milk (mixture of coconut, soy, almond, etc)
1/2-1 cup white sugar, to taste
1 cup uncooked brown rice
1 vanilla bean
3 eggs, lightly beaten
1/4 teaspoon salt
2 teaspoons vanilla extract
ground cinnamon to taste
maple syrup to taste
In a slow cooker combine milk (I use a combination of soy, coconut, almond, cashew, or whatever I have on hand), sugar, and rice. Scrape the beans from the vanilla and add the beans and pod to the milk. Turn the slow cooker on high for around 2.5 hours or until mixture is the thickness you want it.
In a small bowl, beat the eggs, salt, cinnamon and vanilla extract. Add a few scoops of the rice mixture into the eggs mixture and stir.
Pout in the egg mixture and turn the slow cooker to low and continue to cook for about 20 minutes.
Cover tightly and refrigerate 8 hours or overnight before serving. Add maple syrup to taste.