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Slow Cooker Rice Pudding
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4.80 from 5 votes

Slow Cooker Rice Pudding

Smooth, creamy and delectable, this easy Slow Cooker Rice Pudding is a lovely dessert to serve with ground cinnamon and maple syrup!
Prep Time5 minutes
Cook Time3 hours
Passive time0 minutes
Total Time3 hours 5 minutes
Servings: 4.5 cups
Author: Francine Lizotte
Course: Desserts, Snacks
Cuisine: International
Keyword Easy Recipe, Kids Recipes, Low Sodium, Slow Cooker

Ingredients

  • 2 tbsp. 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 tsp. ground Himalayan sea salt
  • 1/2 cup vanilla sugar (substitute granulated sugar) tips & tricks
  • 1 tsp. pure vanilla extract

Directions

  • 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 the temperature to “High” for 2 hours.
  • When the 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 it cool off for 20 minutes before transferring to the fridge for a few hours.