There’s something magical about coming home to the warm, comforting scent of cinnamon and vanilla wafting from your slow cooker. This vegan slow cooker rice pudding has saved my sanity on more than one hectic weeknight – it’s the ultimate “set it and forget it” dessert that somehow feels both indulgent and wholesome. I’ll never forget the time my ancient slow cooker kept chugging along through a power flicker while this creamy dream cooked to perfection. Made with simple pantry staples and creamy almond milk, this dairy-free wonder transforms into the most luscious pudding you’ll ever taste. Whether you serve it warm for dessert or chilled for breakfast, it’s guaranteed to become your new favorite comfort food.
Why You’ll Love This Vegan Slow Cooker Rice Pudding
Trust me, this isn’t your average rice pudding – it’s the kind of recipe that makes you wonder why you ever bothered with dairy versions. Here’s what makes it special:
- Effortless magic: Dump everything in the slow cooker and let it work its creamy alchemy while you go about your day
- Dreamy texture: The combination of short-grain rice and almond milk creates a luxuriously smooth pudding that’ll have you licking the spoon
- Breakfast or dessert: Warm with extra cinnamon for a cozy treat, or chilled with fresh berries for a morning pick-me-up
- Guilt-free comfort: All the richness of traditional rice pudding, but dairy-free and naturally sweetened with coconut sugar
Ingredients for Vegan Slow Cooker Rice Pudding
Grab these simple ingredients and let’s make some magic happen! You’ll need:
- 1 cup short-grain white rice (rinsed until the water runs clear – this is crucial!)
- 4 cups unsweetened almond milk (my favorite for creaminess)
- 1/2 cup packed coconut sugar (trust me, it adds the best caramel notes)
- 1 tsp vanilla extract (the real stuff, please!)
- 1/2 tsp cinnamon (plus extra for serving)
- 1/4 tsp nutmeg (freshly grated if you’re feeling fancy)
- 1/4 tsp salt (just a pinch to balance the sweetness)
Ingredient Notes & Substitutions
Here’s why these ingredients work so well together: short-grain rice becomes beautifully creamy when slow-cooked, while long-grain stays too firm. Don’t be tempted to swap! For milk, any unsweetened plant milk works – I’ve used oat and cashew with great results. Coconut sugar can sub with maple syrup (reduce to 1/3 cup), but the texture changes slightly. The vanilla and spices? Non-negotiable – they’re the soul of this pudding!
How to Make Vegan Slow Cooker Rice Pudding
Okay, let’s get to the good stuff! Making this dreamy rice pudding is easier than remembering to water your houseplants (and way more rewarding). Here’s exactly how I do it every time:
Step 1: Prep the Rice
This step is non-negotiable, friends! Rinse that rice under cold water until the water runs completely clear – about 30 seconds of swirling does the trick. Why? We’re washing away excess starch that could make our pudding gummy rather than gloriously creamy.
Step 2: Combine Ingredients in Slow Cooker
Now for the fun part – dump everything into your slow cooker! I mean everything: the rinsed rice, almond milk, coconut sugar, vanilla, spices, and that pinch of salt. Give it a really good stir – like you’re trying to dissolve every last grain of sugar. Taste the mixture (yes, right now!) and adjust spices if needed.
Step 3: Cook and Stir Occasionally
Set your slow cooker to low and let it work for 4 hours. Here’s my pro tip: set a phone reminder to stir every hour – just a quick swirl with a wooden spoon to prevent sticking. Around the 3.5-hour mark, start checking for doneness. The pudding should be creamy with tender rice grains – if it’s too thick, stir in a splash more almond milk.
Tips for Perfect Vegan Slow Cooker Rice Pudding
After making this dozens of times (yes, I have a problem), I’ve learned a few tricks that take this rice pudding from good to “oh my goodness!” level:
- Sweetness check: After 3 hours, taste and add more sugar if needed – different milks vary in sweetness. I sometimes stir in a tablespoon of maple syrup at this point for extra depth.
- No skin allowed: Place a paper towel under the lid during the last hour to absorb condensation and prevent that weird pudding skin no one likes.
- Texture control: Want it thicker? Remove the lid for the last 30 minutes. Too thick? Whisk in warm almond milk 1/4 cup at a time until dreamy again.
Serving and Storing Vegan Slow Cooker Rice Pudding
Oh, the joy of digging into this warm, spiced pudding straight from the slow cooker! My favorite way? Topped with a handful of fresh berries and a sprinkle of cinnamon – the tart fruit cuts through the sweetness perfectly. For crunch, try toasted almonds or pecans. Leftovers? No problem! Store them in an airtight container in the fridge for up to 3 days. When reheating, just stir in a splash of almond milk to bring back that creamy texture. Cold pudding straight from the fridge makes an amazing breakfast too – don’t tell anyone I said that!
Vegan Slow Cooker Rice Pudding FAQs
I get asked these questions all the time, so let’s tackle them head-on! First up: “Can I use brown rice?” Honestly? I wouldn’t. Brown rice needs way more liquid and time to soften, and you’ll miss that dreamy creamy texture that makes this pudding so special. Stick with short-grain white rice – it’s worth it!
“How do I make it thicker?” Easy! If your pudding seems too loose after cooking, just remove the lid and let it cook another 15-30 minutes. The extra evaporation works wonders. You can also stir in a teaspoon of cornstarch mixed with cold milk if you’re really in a pinch.
“Can I freeze leftovers?” I don’t recommend it, friends. The texture gets grainy when thawed, and nobody wants that! Instead, just halve the recipe or enjoy it within 3 days (not that it ever lasts that long in my house).
Nutritional Information
Just a quick note – these numbers are estimates since ingredients can vary. Per 1/2 cup serving, you’re looking at about 180 calories, 12g sugar (all from natural sources!), and just 2g fat. Not bad for a dessert that tastes this decadent, right?
Made this dreamy pudding? I’d love to hear how it turned out! Rate the recipe below and tag me on Instagram – seeing your creations makes my day.
PrintIrresistible 4-Hour Vegan Slow Cooker Rice Pudding
A creamy and comforting vegan rice pudding made in a slow cooker. Perfect for dessert or breakfast.
- Prep Time: 5 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 5 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegan
Ingredients
- 1 cup short-grain white rice
- 4 cups almond milk
- 1/2 cup coconut sugar
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
Instructions
- Rinse the rice under cold water until the water runs clear.
- Add the rice, almond milk, coconut sugar, vanilla, cinnamon, nutmeg, and salt to the slow cooker.
- Stir well to combine.
- Cook on low for 4 hours, stirring occasionally.
- Once creamy and tender, serve warm or chilled.
Notes
- Store leftovers in an airtight container for up to 3 days.
- Top with fresh fruit or nuts if desired.
Nutrition
- Serving Size: 1/2 cup
- Calories: 180
- Sugar: 12g
- Sodium: 120mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
