This rice pudding is super simple and yummy. It's a perfect recipe for tossing into the Crock Pot before you go to bed on Christmas Eve for a quick and easy breakfast Christmas morning. And it's gluten-free and vegan, for all of my friends who need special dietary considerations!!
For a printable version of this recipe, click here.
For a printable version without pictures, click here.
First, gather your ingredients:2 c. white rice (uncooked)
1 c. raisins
1/3 c. sugar
1 tsp. salt
3/4 c. coconut milk powder
1 Tbsp. cinnamon
1 Tbsp. vanilla extract
6 c. water
Pour the rice into the bottom of a greased 2 1/2 or 3 - quart Crock Pot.
Add raisins, salt, sugar and coconut milk powder.
Add cinnamon (or if you are allergic to cinnamon, leave this spice out. You can either substitute nutmeg and allspice - 1 tsp. each - or leave it out entirely.)
Stir all dry ingredients together.
Add 6 c. water (the cinnamon has a tendency to float to the top - this is okay). This makes a very creamy rice pudding. If you prefer, you can reduce the water to 4 or 5 cups.
Cook on low for 4 to 6 hours.
(If you want the spices to fully incorporate into the pudding, rather than forming a pretty decorative crust on top, you can stir the rice after about 2 hours.)
Serve warm or cold, according to taste!
Next week, I'll have a delicious cheese enchilada recipe for you!! :)