I love a slow cooker pudding because usually it just involves lobbing a load of tasty stuff in at once and then ignoring it until it’s ready for eating! I make this rice pudding often, but usually I just wing it, however, just for you, I actually measured, weighed and timed things! Lucky you!
Rice pudding is naturally gluten free and easily made dairy and sugar free so it’s a perfect allergy-friendly family pud. This takes 3 hours in the slow cooker on high, so theoretically 6 on low. I tend to put the ingredients in the slow cooker while I’m making lunch (Since I’m in the kitchen anyway!), and then it’s ready for dessert after tea (or dinner if you call it that!) and if you chuck a bit of extra milk in at the 3 hour mark and turn it down to low it’ll go another hour or so without getting stuck to the sides!
If you don’t have any pudding rice you can use arborio (risotto) or sushi rice as they’re all short-grain sticky-types and work fine for pudding. I bet there were some rice purists who gasped just then, but ignore them!
I’ve used coconut sugar in this, so it’s refined sugar free, but you could use caster sugar instead if you wanted. Coconut sugar has a low glycaemic index and gives the pudding a slightly caramelly flavour. The coconut sugar, along with the mixed spice and cinnamon, results in a lovely brown pudding rather than a creamy white one. My youngest describes the flavour as ‘Pumpkin Pie’ and it’s lovely and comforting on a Winter’s day.
I like to add a dried fruit mix to mine (Tesco do one with cranberries in as well as the usual raisins and candied peel) but my youngest hates raisins with a passion, so on this occasion I added the fruit in afterwards, but you can chuck it in the slow cooker along with the rest of the ingredients if you like.
Spiced Slow Cooker Rice Pudding (dairy free, gluten free, vegan, sugar free) Serves 4
- 100g pudding rice (or arborio/sushi rice)
- 1 tin (400ml) of coconut milk (I used the ‘full fat’ stuff)
- 400ml plant milk of choice (I used Koko)
- 100g of coconut sugar
- 2tsp (or to taste) of mixed spice (or if you’ve not got that then something like pumpkin/apple pie spice mix or some ground nutmeg and cloves)
- 2tsp (or to taste) ground cinnamon
- Mixed dried fruit (optional, but delicious)
- Chuck everything in a slow cooker, give it a stir, pop it on high for 3 hours, stir again and enjoy!
- If you want to leave it for longer than 3 hours then you might want to check it at that point and add some more milk and give it a stir, otherwise it’ll get stuck to the sides!
If you want more slow cooker recipes I’ve got a whole section – you can find it in the menu up there ^^
In a snack rut? Check out my Allergy-Friendly Snack Ideas for Kids free pdf guide!
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