Description
A warm and comforting rice pudding made effortlessly in a slow cooker, perfect for family dinners, late-night snacks, or indulgent breakfasts.
Ingredients
Scale
- 1 cup of rice (long-grain or arborio)
- 4 cups of milk (whole, almond, or oat milk)
- 1/3 cup of granulated sugar
- 1 teaspoon of cinnamon
- A pinch of salt
- 1 teaspoon of vanilla extract (optional)
Instructions
- Add the rice to the slow cooker, spreading it out evenly.
- Pour in the milk, experimenting with different types of milk if desired.
- Add the sugar, salt, and cinnamon, stirring gently to mix.
- Cover the slow cooker and cook on low for 240 minutes, stirring occasionally.
- Assess the consistency; if thin, remember it will thicken as it cools.
- Stir in a splash of vanilla extract if using.
- Let it rest for a few minutes before serving.
Notes
Store leftovers in an airtight container for up to 5 days in the fridge. Reheat with a splash of milk for best texture.
- Prep Time: 10 minutes
- Cook Time: 240 minutes
- Category: Dessert
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 12g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 15mg