This delicious rice pudding can also be made on a stove top. I like to use my slow cooker here because I don't have to keep an eye on it while cooking. On the stove top it will take about 45 minutes to prepare.
1cupshort grain rice, I used brown
2cupsplant based milk of choice, i used soy
1/2cupchopped dried apricots
1tsp.vanilla essence or powder
1tbsptapioca flour plus 3 Tbsp water
cinnamon, fresh fruit and walnuts to serve
Wash the rice really well. Add the water, salt and clean rice to your slow cooker and set it on 1 and 1/2 hours on low. The water should be absorbed by then. If you make it on a stove top add water, salt and rice to a pan, bring to a boil and cook for 20 minutes with a lid on on low heat.
I like to heat the milk I use before adding it in with the rice to my slow cooker. Cold milk slows the process down too much. Add in milk, vanilla and chopped dried apricots or raisins and cook for another 2 hours on low. Same with the stove top version, add in milk, vanilla and dried fruit and bring to a boil. Set on low and cook for another 20 minutes, stirring occasionally.
Add the blueberries and orange juice to a pan and heat it up until it comes to a boil. Add in the tapioca/water mixture, stir until it becomes a bit thicker and turn off heat. You can add some stevia, maple syrup or coconut sugar to your taste.
Serve the hot rice or cold pudding with the blueberry jam, may be some fresh fruit slices, cinnamon and some chopped walnuts.
Rice pudding can also be a delicious breakfast or an easy meal for on the go.