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

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

review

Recipe by

Francine Lizotte

@ClubFoody

Surrey South, BC

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

yield 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
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