What is the matter with Mary Jane?
She’s perfectly well and hasn’t a pain,
And it’s lovely rice pudding for dinner again!
What is the matter with Mary Jane?
- A.A. Milne
I suppose if rice pudding were being foisted off on me night after night, I might throw a fit or two myself (just look at what repeat mutton meals did to Lizzy Borden) – but since I rarely have rice pudding, I consider it a treat. Especially when it cooks overnight and is ready for us in the morning for breakfast. This originates from a Vegetarian Times recipe; I traded out half of the arborio rice for brown rice (for “unrefined” reasons) and halved the amount of sugar called for – and made it maple sugar instead of sucanat. But sweeten it how you like, it’ll taste great. I also added cardamom, allspice and raisins to my batch, just to make my taste buds extra happy.
Slow-Cooker Rice Pudding
4 Servings
1/3 cup brown rice
1/3 cup arborio rice
5 cups soy or almond milk
1/4 cup maple sugar
1 tsp. cinnamon
1/4 tsp. cardamom
1/8 tsp. allspice
1/2 cup golden raisins (or other dried fruit), optional
toasted nuts, optional
Very lightly coat the inside of a slow-cooker with cooking spray. Combine all ingredients in the slow-cooker and turn on to low. Cook for 6-8 hours. If desired, add a half cup of raisins or other dried fruit during the last half hour of cooking.
Serve this rice pudding warm or cool, for breakfast or for an evening snack – with additional soy milk if needed. I top mine with sliced bananas and chopped, toasted nuts.
