Crock Pot Coconut Rice Pudding

Today I'd like to share a favorite dessert of mine: Coconut Rice Pudding, made in a crock pot. As desserts go, this is a much healthier option, but still has delicious sweet flavor. It uses brown rice, a whole grain, which is gluten-free and nutrient-rich; agave nectar or maple syrup instead of sugar,  both of which are lower-glycemic sweeteners that are minimally processed and all natural; and hemp, almond or rice milk instead of cow's milk. I love this comforting dessert on a cold winter day - it really warms you up and satisfies your sweet tooth without all the processed, sugary ingredients that are so damaging to our health. Plus, you just throw everything in a crock pot and let it cook!

Agave nectar or syrup can be found in most grocery stores next to the honey and tea or in the baking section. It is often located in the "healthy" section - Wild Harvest at Shaws or Natural Choice in Hannaford. Milk alternatives can also be found in these sections next to the cereal.

Photo: Kimberlykv via flickr.com

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Crock Pot Coconut Rice Pudding 

In this dessert, the whole grain, brown rice, is used adding great nutritional contentt. Agave nectar or maple syrup are also substituted for sugar, both of which are lower-glycemic natural, minimally processed sweeteners. Instead of milk, almond, rice or hemp milk is used, making this a great choice for those with dairy sensitivities or lactose intolerance. This is a gluten-free dish.

Ingredients:

1 cup uncooked brown rice, soaked for two hours or more and rinsed
4 cups almond, rice or hemp milk
1/3 cup agave or real maple syrup

1/4 cup shredded coconut, unsweetened

1 teaspoon vanilla extract
1/2 teaspoon salt
2 tablespoons unrefined coconut oil (melt on stove or in microwave first)
1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 cup raisins (optional)

Directions:

Place rice in greased crock pot (grease with coconut oil or butter). Add remaining ingredients and stir to combine. Pour coconut oil over rice mixture. Cover and cook on high for 2 ½ to 3 hours until rice has absorbed the liquid. Cooking times may vary with different crock pots. Serve while warm. Use organic ingredients when possible. Serves 8

 

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