We love rice pudding and the stovetop version I make uses leftover cooked rice. This slow cooker version is so simple – no need to cook anything ahead of time – toss everything together and set it on high and in a couple hours you have a lovely old fashioned dessert, or even breakfast!
This rice pudding is thick and creamy with a wonderful cinnamon flavor – it’s so good!
Let’s get started!
Add all of the ingredients to a slow cooker. Stir to mix together. You can add raisins if you like, but we did not.
Cover and cook on high for 2-3 hours or on low for 4-5 hours stirring a few times in between.
Here it is after 1-1/2 hours. Stir.
Here it is – the rice pudding is ready! We cooked ours for 2 hours 27 minutes on high.
The rice pudding is creamy and has a wonderful cinnamon flavor. It’s so good.
Serve with cream or a splash of milk if you like.
I added raisins to just my bowl of rice pudding. I did not add raisins when it was cooking because not everyone in my family wanted raisins!
Slow Cooker Rice Pudding
3/4 cup raw white rice
12oz/354ml can Carnation Evaporated Milk
2 cups milk
3/4 cup granulated sugar
1/2 cup raisins (optional)
2 tablespoons of butter
1/2 teaspoon cinnamon
1 teaspoon vanilla extract
1/4 teaspoon salt
Add all of the ingredients to a slow cooker. Stir to blend together. Cover and cook on high for 2-3 hours or on low for 4-5 hours stirring a few times in between. We cooked ours for 2 hours and 45 minutes on high.
Serve warm with a little whipped cream and a sprinkle of cinnamon. Top with mini chocolate chips or additional raisins.
