Real Recipes From Real Home Cooks ®

slow cooker rice pudding

a recipe by
Francine Lizotte
Surrey South, BC

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

serves 5 cups
prep time 10 Min
cook time 3 Hr
method Slow Cooker Crock Pot

Ingredients For slow cooker rice pudding

  • 2 Tbsp
    soft butter, or as needed
  • 1 c
    short-grain rice such as arborio
  • 2 c
    1% or 2% milk
  • 1 can
    (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 >>>>