Slow Cooker Vegan Rice Pudding

This is part of my Big Batch series, encouraging you to make a big batch of something nice and split it into freezer portions. It's always good to have something tasty and simple to re-heat for our busier days.

I made this it with tinned low fat coconut milk, and it was gorgeous - but can be expensive. Keep an eye out for it on special offer. I'd suggest that, if you want to use carton plant milks to keep the cost lower, then add in a small pot of plant based cream substitute such as the Elmlea one to make it a little richer. As long as the total liquid keeps to the 2.8 litres you're good.

You can swap out the sugar for any other kind of sweetener if you wish. This recipe isn't overly sweet because I like to stir my homemade jams through mine.

Big Batches: Slow Cooker Vegan Rice Pudding

Ingredients:

• 500g bag pudding rice, sometimes called Arborio rice. You'll find it in the dessert aisle of the bigger supermarkets

• 2800ml low fat coconut milk - 7 x 400ml tins

• 150g sugar

• 2tbsp vanilla paste (optional)

  
  

Method:

1. Easy - just set the slow cooker to high, throw everything in all at once, give it a good stir, and leave the lid on. It'll take about 3-4 hours. Keep stirring occasionally during the first hour.

2. Split it into portions, leave to cool completely before putting the lids on, and chuck it in the freezer. You can microwave it from frozen so it's there for a quick treat whenever you want.

   
   

I like to serve mine with a dollop of homemade jam, or sometimes golden syrup, and a scattering of whatever nuts I have hanging around. You can also grate a little bit of nutmeg over it. as in the photo.