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Slow-Cooker Rice Pudding

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Slow-Cooker Rice Pudding
  • Prep 15 min
  • Total 3 hr 35 min
  • Ingredients 7
  • Servings 12
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The creamy, sweet comfort of old-fashioned rice pudding is made easy in the slow cooker! Mix cooked rice, sugar, evaporated milk and warm spices, and cook low and slow until tender, soft and full of flavor. Add an extra dash of cinnamon or a handful of raisins, and cozy up to a bowlful of this classic dessert.
By Pillsbury Kitchens
Updated Oct 31, 2019

Ingredients

  • 1 1/2 cups uncooked long-grain white rice (not instant or precooked)
  • 3 cups water
  • 1/2 cup sugar
  • 1 teaspoon ground cinnamon
  • 2 tablespoons butter, melted
  • 2 cans (12 oz each) evaporated milk
  • 1 teaspoon vanilla

Steps

  • 1
    Spray inside of 3 1/2-quart slow cooker with cooking spray.
  • 2
    In 2-quart saucepan, heat rice and water to boiling over medium heat. Cover; reduce heat to low, and cook 20 to 25 minutes or until rice is tender and liquid is absorbed.
  • 3
    Add cooked rice to slow cooker; stir in remaining ingredients until well mixed.
  • 4
    Cover; cook on Low heat setting 2 hours. Remove cover; stir. Cover; cook 30 to 40 minutes longer or until most of liquid is absorbed. Turn off heat. Remove cover; stir. Let stand 15 minutes before serving. Serve warm.

Tips from the Pillsbury Kitchens

  • tip 1
    Cooked long-grain white rice (without salt, oil or butter) is essential to the success of this recipe. Do not use uncooked rice, instant rice, parboiled rice or precooked rice, as many of these types contain oil to prevent sticking, which will affect the recipe. Uncooked or parboiled rice will be crunchy after cooking, and instant rice results in a mealy, grainy texture.
  • tip 2
    It's important to stir rice mixture after 2 hours of cook time to ensure even cooking and to prevent burning.
  • tip 3
    For the most tender, evenly cooked results, make sure to cook rice on low heat only. Rice cooked on high heat will be crunchy and dry and burn onto the edges of the slow cooker.
  • tip 4
    Evaporated milk adds a richness and creaminess to the rice without curdling.
  • tip 5
    For dried fruit lovers, stir 1/2 cup raisins or dried cranberries into rice mixture after cooking.
  • tip 6
    Add a dash of cinnamon or a handful of chopped walnuts to servings of rice pudding, if desired.

Nutrition Information

150 Calories, 3g Total Fat, 3g Protein, 27g Total Carbohydrate, 10g Sugars

Nutrition Facts

Serving Size: 1/2 Cup
Calories
150
Calories from Fat
25
Total Fat
3g
4%
Saturated Fat
1 1/2g
8%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
45mg
2%
Potassium
105mg
3%
Total Carbohydrate
27g
9%
Dietary Fiber
0g
0%
Sugars
10g
Protein
3g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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