So sadly I’m down to 2 slow cookers and not 3 now.I have no idea how but I had a crack develop in the ceramic pot of my largest slow cooker and as a result I had to throw it out.I am looking to replace the ceramic pot later on in the year as the milder weather hasn’t warranted me to have 3 of them running at the same time.As I haven’t posted a new slow cooker recipe for months I thought I’d post up this recipe for slow cooker mango and coconut rice pudding.As I’m doing Veganuary and hosting the #morethancarrots competition through Instagram, it’s a perfect opportunity to share a recipe that would normally use lots of fattening dairy products.
I have as usual faffed around with the ingredients so it’s not the same as in the book I got the recipe from.Note all slow cookers are different, so what works for me might not get the same result for you.
Slow Cooker Mango And Coconut Rice Pudding
2 mangoes, peeled and diced
280g (1 1/2 cups) short grain pudding rice (or Arborio)
392g/14 oz (1 can) light coconut milk
355ml non-dairy milk, plus more if it becomes a bit dry
100g (1/2 cup) sugar or 120ml maple syrup or agave nectar
1/2 vanilla pod or 1 teaspoon of vanilla extract
Oil the ceramic pot slow cooker.Add everything into the pot and cook on high for 1 1/2 -2 hours.Add a little more non-dairy milk if the mixture becomes too dry or isn’t creamy enough.