Slow Cooker Rice Pudding

Francine Lizotte


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


☆☆☆☆☆ 0 votes

5 cups
10 Min
3 Hr
Slow Cooker Crock Pot


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

How to Make Slow Cooker Rice Pudding


  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.
  2. When time is up, add vanilla sugar and vanilla extract. Stir well and set the temperature on “Low” for 1 hour.
  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
  4. To view this recipe on YouTube, click on this link >>>>

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