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Slow Cooker Brown Rice Pudding
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Slow Cooker Brown Rice Pudding
Yields: 4 servings | Serving Size: 1 cup | Calories: 194 | Previous Points: 4 | Points Plus: 5 | Total Fat: 6 g | Saturated Fat: 2 g | Trans Fat: 0g | Cholesterol: 4 mg | Sodium: 64 mg | Carbohydrates: 30 g | Dietary Fiber: 2 | Sugar: 12 g | Protein: 6 g Note: The fats in this recipe come primarily from coconut milk, which are healthy fats.
Ingredients2/3 cup long grain brown rice (My favorite for this recipe is Lundberg Long Grain Brown Rice) 1 teaspoon cinnamon 1/4 cup unrefined sweetener (In this recipe we used coconut palm sugar. Other alternatives are sucanat and honey) 1 (13 1/2 ounce) can lite coconut milk 1 2/3 cup low-fat milk 2/3 cup raisins (optional) 1 teaspoon pure vanilla extractDirectionsAdd rice, cinnamon and sugar to the slow cooker, stir to combine. Add both milks, stir to combine, cover and cook on low 3-4 hours, or until rice is tender and desired thickness has been reached. Just before turning off the slow cooker, add vanilla and raisins, stir to combine, cover and allow to set about 10 minutes after the slow cooker has been turned off. Add additional cinnamon and raisins for garnish. Recommend 4-6 quart slow cooker. Note: Our rice was cooked in 3 1/2 hours on low and was more on the creamy side and not overly thick. Slow cookers cook differently, so check the pudding after 3 hours for doneness.
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