One of the best things to do with rice is to make rice pudding. It is a comfort dish, and different versions are served in every country. Some versions are baked in the oven with a layer of custard. Others are made with leftover cooked rice. Almost every household has a favorite version. The following easy version is made in a slow cooker, and was inspired by a recipe my son, Mitch brought me from one of his favorite YouTube chefs. The original recipe wasn’t particularly good, but on the second try, I made a few changes and the pudding turned out to be wonderful. This is a very easy, creamy pudding that can be served either warm or at room temperature. Easy Slow Cooker Rice Pudding is made in a slow cooker and doesn’t require much watching. It can be adapted to your own tastes by changing the spices: add more or less cinnamon, add nutmeg, use all brown sugar, add raisins or craisins, or add caramel topping. The pudding can also be served with fresh berries.


6 Servings

3/4 cup Converted Rice, rinsed under water and drained
1 cup dry milk powder, mixed with hot water to make 3 cups
1/2 cup brown sugar
1/4 cup granulated sugar
1/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon vanilla

1/3 cup melted butter

1/2 cup whipping cream

1. Spray a 2-3 quart slow cooker liberally with non-stick spray.
2. Mix the rice with the reconstituted milk, sugars, salt, cinnamon, and vanilla.
3. Stir well, and transfer to the prepared slow cooker.
4. Pour the butter over, cover the pot, and set to high for 1 hour.
5. After the hour, turn the slow cooker down to low.
6. Continue cooking for 1 1/2 -2 1/2 hours or until the liquid has been absorbed.
7. Remove the lid and stir in the heavy cream. Serve warm or cold.

Amount Per Serving
Calories 394 Calories from Fat 161
Percent Total Calories From: Fat 41% Protein 9% Carb. 50%
Nutrient Amount per Serving
Total Fat 18 g
Saturated Fat 11 g
Cholesterol 59 mg
Sodium 322 mg
Total Carbohydrate 49 g
Dietary Fiber 0 g
Sugars 0 g
Protein 9 g

Vitamin A 23% Vitamin C 2% Calcium 0% Iron 10%