This gluten-free and vegan Slow Cooker Breakfast Rice Pudding with Golden Raisins is a hearty and wholesome way to start your day!
Tired of oatmeal or eggs for breakfast? Join the club.
Many other cultures already incorporate rice into breakfast, as it’s the most popular grain worldwide – for example, Chinese congee, a savory rice porridge – and I set out to make a warm breakfast rice pudding.
The excess starch that is normally rinsed from rice prior to cooking is a wonderful natural thickener for the creamier consistency we are going for in this gluten-free and vegan recipe. Did I mention you don’t have to babysit it on the stove either, since we’re making this in the slow cooker?
By omitting any eggs, cream, and a large amount of sugar, this lightly-sweetened breakfast rice pudding is a healthy option to get you going in the morning. The golden raisins plump up during their time in the slow cooker, and are great bursts of flavor.
- 1 cup unsweetened almond milk
- 2 cups water
- 1 cup canned light coconut milk
- 1 cup brown rice
- ½ cup dried golden raisins
- 2 tablespoons ground flaxseed meal
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1-2 tablespoons coconut sugar, reserved until the end
- Optional: Fresh fruit, additional milk
- Grease your slow cooker.
- Beginning with water, add all ingredients to the slow cooker except for the coconut sugar.
- Place the lid on the slow cooker and cook the rice pudding on low for about 4 hours, stirring occasionally.
- Rice pudding is ready when the rice kernels are plump and have absorbed all the liquid in the slow cooker. Taste test and add coconut sugar to taste (1-2 tablespoons).
- Serve topped with fresh fruit and additional milk of choice.
I use a rice cooker for perfect fluff in other recipes, providing great texture for a host of flavors for a side or part of any healthy meal.
Looking for more ways to add whole grains into your diet? Here are some of my favorite rice-based dishes:
- Brown Rice Stuffing with Cranberries, Leeks, and Thyme
- Healthy Veggie Fried Rice (30 minute meal!)
- Brown Rice Minestrone Soup
- Coconut Lime Rice with Cilantro
- Wild Rice Stuffed Acorn Squash
Marisa
Tara | Treble in the Kitchen says
I am a huge sucker for rice pudding! I know this is healthy enough for breakfast but I would totally eat it for dessert!! 🙂
Marisa says
It can totally double for a dessert.. just drizzle more maple syrup on top!
Justin says
Hi Marisa,
I used short grain brown rice, in the slow cooker, and cooked it for 5 hours. It didn’t cook thoroughly and was still tough. Should I have put it in after it was already cooked?
Marisa says
Hi Justin – I’m sorry to hear that! You did it correctly to add the rice uncooked. Unfortunately, cook times will vary significantly with slow cookers based on their inconsistent temperature (especially on low settings), and I cook it on low to avoid scorching the other ingredients. You could try adding a little more liquid next time if the liquid had all cooked into the rice at 5 hours, and checking it at 5 and 6 hours to find the right amount of time for your slow cooker. Keep me posted!
Rebecca @ Strength and Sunshine says
I really need to try making rice pudding!
Marisa says
Try it out!
Deanna Segrave-Daly says
Yes, totally in an oatmeal rut and I have all these ingredients on hand – yippeeee!
Marisa says
Yay! Hope you get around to trying it!
Sonali- The Foodie Physician says
I’m always looking for new, delicious and healthy breakfast options and this definitely fits the bill!
Marisa says
Yes – simple too!
Melanie @ Nutritious Eats says
Yummy! Coconut milk makes everything good!
Marisa says
I agree 😀
Donna says
Waah…I do not own a slow cooker…alas!…Could I possibly use a rice-cooker for this marvel of a breakfast porridge? Thank you for any enlightenment!!!
Marisa says
I have not tested this recipe with a rice cooker, but I would imagine that cooking the rice in a rice cooker with some milk substituted for water, and then heating it on the stove with the other ingredients would get you a similar result! Let me know if you try this, Donna!
Lily Lau says
What a wonderful idea for breakfast, can’t wait to try it tomorrow morning! 🙂
Marisa says
Let me know if you enjoyed this for breakfast, Lily! I’d love to hear your review!
Sam says
Do you think this could be made right before bed? It would be cooking overnight for closer to 8 hours.
Marisa says
Hi Sam – Thanks for your comment! I have only made it as listed, stirring occasionally for 4 hours, so I cannot predict the outcome of cooking it overnight. I would assume it would be overcooked though. Hope you can try it out as the recipe is written!
Lara O says
Here is what I do. I use a electric timer–you can buy them at Lowes or Home Depot. People use them to switch on lights automatically. I put everything in the Crock Pot. I set the timer so that it will come on 4 hours before I wake up. You can also use the more expensive Crock Pots that have timers built in. The milk won’t go sour or anything in the 4 hours it sits. I have nice rice pudding when I wake. I don’t stir it and it gets a little crunchy on the sides but it is still good.
Marisa says
Great idea with the electric timer, Lara! I’m glad to hear that you love the recipe.
Ashok says
My Family loved it. I am definitely sharing. Thanks For sharing this great recipe.
Marisa says
Glad to hear it!