Slow Cooker Rice Pudding
2 Tbspsoft butter, or as needed
1 cshort-grain rice such as arborio
2 c1% or 2% milk
1 can(s)(12 oz./354 ml.) evaporated milk
1 1/2 c35% heavy cream
1/2 tspground himalayan sea salt
1/2 cvanilla sugar (substitute granulated sugar)
1 tsppure vanilla extract
How to Make Slow Cooker Rice Pudding
- Grease the ceramic pot generously with butter making sure to coat the sides as well. Add rice, milk, evaporated milk, heavy cream, and sea salt; stir well. Cover and set temperature to “high” for 2 hours.
- When time is up, add vanilla sugar and vanilla extract. Stir well and set the temperature on “Low” for 1 hour.
- Let it cool a little before serving. If preferred cold, transfer to a bowl, let cool off for 20 minutes before transferring to the fridge for a few hours. Makes 5 cups