slow cooker rice pudding

Name: Slow Cooker Rice Pudding
Prep time: 10 min
Cook time: 3 h
Yield: 5
Cuisine: Canadian
Ingredients: 2 tablespoon(s) soft butter, or as needed; 1 cup(s) short-grain rice such as arborio; 2 cup(s) 1% or 2% milk; 1 can(s) (12 oz./354 ml.) evaporated milk; 1 1/2 cup(s) 35% heavy cream; 1/2 teaspoon(s) ground himalayan sea salt; 1/2 cup(s) vanilla sugar (substitute granulated sugar); 1 teaspoon(s) pure vanilla extract

29 Pinches 1 Photo

Francine Lizotte

Surrey South, BC

Updated on Oct 8, 2020

Smooth, creamy and delectable, this easy dessert is nice to serve with ground cinnamon and maple syrup!

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Two serving bowls of rice pudding with a couple cinnamon sticks.

prep time 10 Min

cook time 3 Hr

method Slow Cooker Crock Pot

yield 5 cups

Ingredients

2 tablespoons soft butter, or as needed
1 cup short-grain rice such as arborio
2 cups 1% or 2% milk
1 can (12 oz./354 ml.) evaporated milk
1 1/2 cups 35% heavy cream
1/2 teaspoon ground himalayan sea salt
1/2 cup vanilla sugar (substitute granulated sugar)
1 teaspoon pure vanilla extract

How To Make slow cooker rice pudding

Step 1

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.

Step 2

When time is up, add vanilla sugar and vanilla extract. Stir well and set the temperature on “Low” for 1 hour.
Step 3

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
Step 4

To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=zZI_IotvePg
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