SLOW COOKER RICE PUDDING

Slow Cooker Rice Pudding image

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

Provided by Francine Lizotte @ClubFoody

Number Of Ingredients 8

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

Steps:

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.
When 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 cool off for 20 minutes before transferring to the fridge for a few hours. Makes 5 cups
To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=zZI_IotvePg

*** Explore more Slow Cooker Rice Pudding Recipes »

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