Fragrant, rich & deliciously creamy Slow Cooker Rice Pudding with Turmeric & Cinnamon. It's like golden milk but in dessert form & it will soothe & warm you right through to the soul! (If you don't have a slow cooker you can make it on the stove top instead).
Slow Cooker Rice Pudding with Turmeric & Cinnamon
Prep Time
5 mins
Cook Time
3 hrs
Total Time
3 hrs 5 mins
 
Fragrant, rich & deliciously creamy Slow Cooker Rice Pudding with Turmeric & Cinnamon. It's like golden milk but in dessert form & it will soothe & warm you right through to the soul! (If you don't have a slow cooker you can make it on the stove top instead).
Course: Dessert
Recipe Type: gluten-free, oil-free, vegan
Servings: 6 servings
Calories: 345 kcal
Author: Mel | A Virtual Vegan
Ingredients
  • 200 g | 1 very slightly rounded cup short grain rice see recipe notes for suggestions
  • 400 mls | 13.5 US ozs canned coconut milk I like to use the full fat variety for extra creaminess but you can use light if you prefer
  • 750 mls | 25.3 US ozs | 3 US cups plus 2 tablespoons unsweetened non-dairy milk . For very best results use a coconut derived variety like Silk Unsweetened Coconut Milk Beverage, or So Delicious Coconut Milk Beverage
  • 100 g | around ½ cup sugar I used raw turbinado sugar but cane sugar or coconut sugar would be good too
  • ¼ teaspoon salt
  • 1 teaspoon ground turmeric
  • 1 cinnamon stick around 6 inches long
  • 1 teaspoon vanilla extract
  • 115 g | ¾ cup golden raisins
Instructions
  1. IN A SLOW COOKER: Add all ingredients except the raisins to a slow cooker, stir, cover, then turn to low and cook for around 3 hours. As all slow cookers vary slightly in temperature, make sure that you are around for the last 30 minutes the first time you make it, just in case it's ready a little quicker. You will know when it's ready because it will be thick, rich and puddingy. Add the raisins and allow it to cook for 5 - 10 minutes more so they soften then serve.
  2. ON THE STOVE TOP: Add all of the ingredients except the raisins to a pan and simmer on a medium-low heat, stirring every 5 minutes or so until the rice is soft and the pudding is thick, rich and creamy. Add the raisins and allow it to cook for 5 - 10 minutes more so they soften then serve.

Recipe Notes

The rice you use must be pudding rice or short grain rice. Look for grains that are plump and roundish. Any labelled as pudding rice will be fine, as will those labelled as risotto rice such as Arborio, Carnaroli or Vialone Nano.

This rice pudding will keep for 3 - 4 days in the fridge and can be warmed up gently again on the stove or in a microwave before serving.

Nutrition Facts
Slow Cooker Rice Pudding with Turmeric & Cinnamon
Amount Per Serving (1 serving)
Calories 345 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Sodium 135mg 6%
Total Carbohydrates 60g 20%
Dietary Fiber 1g 4%
Sugars 29g
Protein 4g 8%
Vitamin A 5%
Vitamin C 1%
Calcium 25%
Iron 13%
* Percent Daily Values are based on a 2000 calorie diet.