This slow cooker rice pudding is so easy to make. We've created a dairy-free version, but, of course, you can substitute the coconut milk with full-fat (for best results) cow's milk, and the vegan butter for dairy butter. That said, you'll lose the lovely coconut-y flavour if you do.
We've also created our instructions based on cooking this rice pudding in a slow cooker, but you can cook it in a heavy based pan on the hob – or covered on a low heat in the oven.
Raspberry sauce is delicious with this dairy-free dessert, but if you want to make things even simpler, just add a few of your favourite fruits to the pudding instead.
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Slow cooker rice pudding
You will need:
- Vegan butter, 15 grams
- Pudding rice, 100 grams
- Coconut milk, 750 millilitres
- Cater sugar, 25 grams
- Sprig of mint, to decorate
- Raspberries, 250 grams (for the sauce) plus extra to decorate, and 2 tbsp icing sugar
1. Grease the inside of slow cooker pot with vegan butter.
2. Add the rice, coconut milk and sugar, and stir.
3. Cover and cook on low for three to four hours, until the rice is tender. If cooking in a heavy based pan, it will be worth checking that the rice doesn't dry out as it cooks every now and then. If it does, add more milk.
4. Make the raspberry sauce. Place raspberries, icing sugar and 50ml of water in a food processor and blend until the mixture is smooth.
5. Spoon the raspberry sauce into bowls, and top with rice pudding. Sprinkle with whole raspberries and add a sprig of mint.
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