Dessert

Vegan Blueberry Rice Pudding - Crockpot is for Dessert.

Vegan Blueberry Rice Pudding - Crockpot takes 40 minutes to prepare.

Vegan Blueberry Rice Pudding - Crockpot takes 180 minutes to cook.

Vegan Blueberry Rice Pudding - Crockpot makes 15 servings.

The ingredients for Vegan Blueberry Rice Pudding - Crockpot are:

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

Here is how you make Vegan Blueberry Rice Pudding - Crockpot:

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: 15Recipe submitted by SparkPeople user LETMEBEYOURSONG.

The nutritional information for Vegan Blueberry Rice Pudding - Crockpot is:

• 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

The dietary needs meet for Vegan Blueberry Rice Pudding - Crockpot is Vegan