Slow Cooker Wild Rice Pudding

This time of year I'm usually looking to eat a little healthier and heartier. It's a tricky balance! This recipe takes little effort and is full of nutrition and hearty whole grains.

What you will need: (4 servings)
3/4 C wild and/or brown rice
2 C milk, coconut milk, or almond milk
1/4 C of your favorite spiced sugar (I used Spice Cake)
1 T butter or coconut oil
a big pinch of salt

optional add-ins: raisins, sultanas, chopped apples or dried fruits, berries, chia seeds...

optional toppings: toasted nuts or seeds, a splash of cream or yogurt, a spoonful of jam or nut butter, chocolate chips, thin strips of candied ginger or orange zest, whipped cream...

What you do:
Melt the butter or coconut oil in the crock pot and spread it around to coat the bottom. Add the rest of the ingredients plus any optional add-ins, stir, cover, and cook on low for 4 1/2 hrs or on high for 2 1/2 hrs.  

When it's done and the rice is tender dish it up and eat it as-is or with desired toppings. It's fun to set out a little buffet of optional toppings and let each person create their own. It makes a terrific breakfast, or can be served with sweet accompaniments and whipped cream for dessert!