Slow Cooker Brown Rice Pudding, Low-Sugar, Lactose-Free

There are so many things you can do with a batch of rice pudding, sort of like topping a sundae. Just set out lots of options—nuts, dried or fresh fruit, coconut, raisins, chocolate chips, M&Ms, whatever might appeal to your crew. For me, it’s coconut and raisins; for Ted, it’s chocolate chips. For me, it’s low-sugar; for Ted, it’s lactose-free.

I used a combination of canned, whole fat coconut milk and lactose-free whole milk, a total of about 3.5-4 cups, but you could use lots of other substitutions, like almond milk or soy milk and even more coconut milk. I use the full-fat products to make up for the missing sugar, so that I still get a full, rich mouth feel from the pudding. If sugar isn’t a problem for you, you could also use other sugars, like honey or maple syrup in place of refined sugar. But I must say that the Truvia Baking Blend® tastes pretty good and Ted will never know.

Slow Cooker Brown Rice Pudding, Low-Sugar, Lactose-Free

  • Servings: makes about 4 cups
  • Difficulty: easy
  • Print

  • 1 cup Jasmati brown rice or any brown rice of your choice
  • 1/2 teaspoon ground cinnamon
  • 1 can full-fat coconut milk
  • 2 cups whole lactose-free milk, scalded in microwave
  • 1/2 cup (or less) Truvia Baking Blend® sweetener or equivalent
  • 1 tablespoon vanilla
  • pinch of salt to taste
  • more milk to achieve creamy texture
  1. Butter the bottom and sides of a slow-cooker crock.
  2. Place rice and cinnamon in crock.
  3. In separate bowl, mix milks, sweetener, and vanilla, stirring until sweetener is dissolved in the warm mixture.
  4. Pour liquids over rice, cover and cook on low setting for 4 hours.
  5. After 4 hours, open crock and stir to check for doneness and creaminess. My rice was pretty much done, but I covered it for another 25 minutes just to be sure.
  6. Stir in about 1/2 cup more milk for creamy texture. Stir in a big pinch of kosher salt to taste.

Remove pudding to separate bowls, depending on how you want to serve it. I divided it into two bowls of about 2 cups each. To one bowl, I stirred in 1/4 cup Bob’s Red Mill Unsweetened Flaked Coconut® and 1/4 cup raisins, while the rice was still warm. I put the other bowl in the refrigerator to cool before stirring in about 1/2 cup chocolate chips.

Rice pudding can be served warm or cold—or both.


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