Slow Cooker Rice Pudding

This creamy slow cooker rice pudding is made with coconut milk, rice, and a scoop of our Vanilla Collagen Peptides for a glow-up from the inside out. Pop it on overnight and wake up to the sweet, cosy aroma of comfort food ready to eat.

It’s free from refined sugar and made with plant-based milk, making it a great option for those with dairy intolerances. Keep it simple or get creative with toppings, think berries, toasted coconut or a scoop of yoghurt.

You will need:

• 1 tablespoon of melted coconut oil
• 200g rice (brown, quinoa & rice blend, white)
• 1 scoop Vanilla Collagen Peptides
• 1L plant based milk (we used a combo of coconut and almond)
• 1 heaped tablespoon vanilla extract (or 1 vanilla pod deseeded)
• 1 heaped tablespoon mixed spice
• 1 heaped tablespoon rice malt syrup
• 1 Cinnamon quill

How to make it:

1. Rinse your rice under cold water.
2. Lightly grease the inside of your slow cooker with the coconut oil.
3. Pop all ingredients into the slow cooker, stir throughly to combine.
4. Cook on low for 4 hours or high for 1.5 – 2hours.
5. Check halfway through the cooking process, give it a good stir, if it needs more liquid, add in some water or additional plant based milk.
6. Serve with your favourite toppings!