"Rice pudding for breakfast sounds dreamy. And it is. Especially for the cook, because all it requires is stirring a handful of ingredients together in a slow cooker and flipping the “on” switch. Done. The brown rice cooks gently until it turns soft, fragrant from the coconut milk, and mildly sweet from the maple syrup. The coconut milk also adds richness that will have you double-dipping into your Crock-Pot. Any leftover pudding travels well in a lunch box and also makes a tasty after-school snack."-Katie Sullivan Morford
From Rise and Shine by Katie Sullivan Morford, © 2016 by Katie Sullivan Morford. Photographs © 2016 by Erin Scott. Reprinted by arrangement with Roost Books, an imprint of Shambhala Publications, Inc. Boulder, CO. www.roostbooks.com. Click here to purchase your own copy.
- 1 Cup brown basmati rice
- 3 Cups milk
- 1 13.5-ounce can light coconut milk
- 1/4 Cup pure maple syrup
- 1 Teaspoon vanilla extract
- 1/2 Cup raisins
Pour the rice into a fine-mesh sieve and rinse thoroughly over the sink. Allow to drain completely.
Transfer the rice to the slow cooker. Add the milk, coconut milk, maple syrup, and vanilla extract. Stir well. Put the lid on the slow cooker and set to low. Cook until most of the liquid is absorbed and the rice is very tender, about 4½ hours.
If a “skin” has formed across the top, simply mix it back into the pudding.
Add the raisins and stir. Turn off the slow cooker. Serve warm or cold.
Boost It: Top the finished pudding with your favorite fresh berries.
Make Ahead: This rice pudding can be made ahead of time and stored in the refrigerator for up to 3 days. It can be eaten cold or reheated. The rice will absorb more liquid as it cools, so feel free to add a little more milk, if desired.