Egg Free, Dairy Free, Nut Free Crock Pot Rice Pudding

We love rice pudding. Making it in the crock pot is easy because the rice goes in raw. We love the pudding warm and cold. Since first making this recipe in November, we've made it at least once a month.

 

Crock Pot Rice Pudding

3 cups uncooked Minute rice
6 cups soy milk
1 cup sugar, more or less depending how sweet you want your pudding OR
           1/2 cup brown sugar
2 tbsp vanilla extract
1 tbsp cinnamon or to taste

Combine all of the ingredients in a sprayed crock pot. Cook low 2 1/2 hours.
* You can cut this recipe in half and it works perfectly. I like to have extra so we can have some warm the day I make it then chilled the next day.
* It's not quite as creamy and it loses a little flavor, but if you don't want to use so much soy milk (actually I ran out), you can use 3 cups water and 3 cups soy milk.

Egg Free, Dairy Free Quick and Simple Creamy Rice Pudding

I was in the mood for rice pudding, but I wanted a quicker way to make it. Using instant pudding made it super simple and fast to make. The pudding had a great flavor and a perfect creaminess. The girls loved their pudding with cinnamon sugar sprinkled on top.

 

Simple Creamy Rice Pudding

2 cups instant rice
2 cups water
1 box instant vanilla pudding mix
1 1/2 cups soy milk

Whisk the pudding mix and soy milk until thoroughly combined and smooth. Refrigerate the pudding for 30 minutes or until thickened. Combine the rice and water in a microwave safe bowl. Microwave for 8 minutes or until the water is absorbed and the rice is tender. Allow to cool while the pudding thickens. Stir the pudding into the rice until thoroughly combined. Serve immediately or refrigerate until ready to serve.

Egg Free, Dairy Free Creamy Rice Pudding

This rice pudding is so creamy and perfect. Since Jazlyn's food allergies, I've tried a few times in the past to make rice pudding, but the results were never exactly what I wanted them to be. This recipe is very simple and fast and the results are so yummy, creamy, thick and exactly how rice pudding should taste. I am so happy to have a safe rice pudding again. Jazlyn loves anything with rice, so this is sure to become one of her most requested recipes.

Creamy Rice Pudding

2 cups raw instant rice, cooked
3 cups soy milk
1/2 cup sugar
1/4 cup brown sugar
1 tbsp dairy free margarine (I used Fleishmann’s Unsalted Sticks)
1 tbsp vanilla extract, or to taste
1 tsp cinnamon, or to taste

Combine all of the ingredients in a large pot. Cook over medium low heat, stirring occasionally, for 25 minutes or until almost all of the liquid is absorbed and the mixture is thick. During the last 10 minutes, stir constantly to prevent the pudding from sticking to the pan. Serve warm or chilled.
*  Doubles perfectly.