Day Nineteen of our slow cooker CROCK-tober series – today I’m sharing a comfort food for me, Almond Rice Pudding. I don’t really like making it on the stovetop (all that stirring) but am super excited with this slow cooker version.
CROCKPOT ALMOND RICE PUDDING
1 cup white rice, uncooked
1/3 cup chia seeds (TONs of added nutrition here)
1 cup sugar
9-1/2 cups Almond Breeze original unsweetened milk, divided (you could sub regular milk but we have dairy sensitivity)
1 tablespoon vanilla
Nutmeg to sprinkle on top (optional)
Combine rice, chia seeds, sugar and 8 cups almond milk in crock. Cook on high for 3 hours. Then, beat together eggs, the reserved 1-1/2 cups milk, vanilla and salt. (Before adding to crock, mix in 1-2 tablespoons of the hot rice mix first so the eggs don’t curdle when added.) Slowly stir egg mixture into crock; cook on high for additional 30 minutes. Sprinkle with nutmeg and serve.
Come back tomorrow for another delicious CROCK-tober recipe.
Have your own recipe you want to share? Send me an email and maybe you’ll be highlighted this month!! Also, be sure to grab our button and post on your sidebar!