Vegan Blueberry Rice Pudding - Crockpot

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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 206.2
  • Total Fat: 2.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 48.6 mg
  • Total Carbs: 43.4 g
  • Dietary Fiber: 1.4 g
  • Protein: 2.6 g

View full nutritional breakdown of Vegan Blueberry Rice Pudding - Crockpot calories by ingredient
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Introduction

A vegan rice pudding that won't make you miss the dairy! It turns purple from the berries.

Great as a dessert for a potluck or breakfast you can eat all week!
A vegan rice pudding that won't make you miss the dairy! It turns purple from the berries.

Great as a dessert for a potluck or breakfast you can eat all week!

Number of Servings: 15

Ingredients

    1/2 bag frozen blueberries
    1 32 oz. carton vanilla ricemilk
    1/2 cup organic sugar
    3 cups uncooked white rice (I used long grain)
    4 tbsp margarine (I used Smart Balance, it's Vegan!)
    Blueberry syrup (optional)
    nutmeg
    cinnamon

Directions

Cook rice on the stovetop according to instructions. This is also great if you have cartons of leftover rice from chinese food takeout, etc.

Put rice in the crockpot with the whole carton of rice milk, stirring well. Add half a bag of frozen blueberries (more if desired), margarine, sugar, nutmeg and cinnamon to taste. Cook on low for 3 hours, high for less, stirring hourly.

Once it's a good thick consistency, dish into a casserole, spread the blueberry syrup and cinnamon on top. Serve warm or refrigerate for 1-3 hours to serve cold. Yum!

Number of Servings: 15

Recipe submitted by SparkPeople user LETMEBEYOURSONG.

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