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Slow-Cooked Rice Pudding

Name: Slow-Cooked Rice Pudding
Prep time: 5 min
Cook time: 2 h
Total time: 2 h 5 min
Yield: 6 serving(s)
Ingredients: 1 cup (250 ml) arborio or other short-grain rice; 1 cup (250 ml) 35% cream; 4 cups (1 litre) milk; 1 pinch salt; 1/2 cup (125 ml) sugar; 1 teaspoon (5 ml) vanilla extract

5 stars (155) Rate this recipe

Preparation: 5 MIN
Cooking: 2 H
Servings: 6

Ingredients
Preparation

Ingredients

1 cup (250 ml) arborio or other short-grain rice
1 cup (250 ml) 35% cream
4 cups (1 litre) milk
1 pinch salt
1/2 cup (125 ml) sugar
1 teaspoon (5 ml) vanilla extract

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Preparation

In the slow cooker, combine the rice, cream, milk and salt. Cover and cook on high heat for 2 hours. Add the sugar and vanilla and stir until the sugar has dissolved. Serve hot or cold. Let cool partially. Serve warm, or cover and chill.

Comments

Elizabeth F.

4 stars April 7th, 2020

It’s very easy to make , but the end result was more liquid than rice. After adding the sugar I thought it would thicken up but it didn’t not even after I put it in the fridge. Next time I will either put less liquid or cook it longer. Delicious!
Virginia A.

5 stars January 12th, 2020

This rice pudding is the best!! I like to add cinnamon and raisins in the kast 1/2 hour. Everyone loves it, young and old!
Mario L.

October 7th, 2018

It took at least 3 hours at high setting on our slow cooker. I replaced ingredients with black rice, almond milk, and coconut cream with maple syrup. It was really good
Christine B.

4 stars January 24th, 2018

I doubled the recipe as I had exactly 2 cups of rice to use up..it did take a lot longer for me in my crockpot - not sure why. Changes for our tastes: used cream as measured, 1/2 milk, 1/2 almond milk. Added an extra 1/4 cup of brown sugar, and good dash of nutmeg and about 1 tablespoon of cinnamon. (double recipe) Will make again, just will adjust for longer cooking time in my pot.
Minna H.

5 stars July 22nd, 2017

Yum! Doubled recipe and had to cook on high for 4 hours, not 2. Also had to double the sweetener to make it taste like what my family and I are used to (used Xylitol though, which is a little less sweet than sugar). Used 2% milk but out of cream and butter, so added 1/3 cup coconut oil, and the results were delish. Also, was pretty generous w/ the pinches of salt. Overall, really good, and this will be my go-to rice pudding recipe from now on!
Lynda I.

5 stars May 3rd, 2017

Family favourite. I simply cannot make enough. My previous post mentioned that I had to keep it in the slow cooker longer, but that's not correct. Turning off the cooker at the time limit is sufficient, since once you add the sugar and let it cool down- it thickens up. Keeping it too long in the cooker makes it dry up. And always rinse the rice in cold running water until it runs clear, before cooking it.
Manon S.

3 stars April 30th, 2017

I make it with coconut and almond milk and raw organic sugar. The original recipe tastes very good but it is also very rich. Too much fat for me. But I still use the proportions and the indications as a guide for my own version of this recipe. Simple and useful. Thanks for posting it.
Lynda I.

4 stars February 19th, 2017

I used "Scotti" arborio rice and another Arborio rice and both times it took an additional 1 1/2 hours to slow cook. I think the Arborio rice sucks up too much of the liquid and then makes it a bit dry. I'll try using another type of short grain rice and see if that makes a difference (maybe rinsing the rice will help too)
Ilene W.

5 stars January 23rd, 2017

Great rice pudding. Easy to make. I added soaked raisins and cinnamon at the end. I doubled the recipe. Took longer to cook. I highly recommend this dish. Easy for beginners.
Lorraine E.

5 stars August 26th, 2016

I have made this recipe many times successfully with so little effort. It is shared with friends who also enjoyed it. Thank you.
Laura C.

5 stars March 22nd, 2016

Just made it. It came together beautifully, will definitely be making it again. I added the lemon peel of 1 lemon and I have to save it was delicious.
Lorraine C.

5 stars January 19th, 2016

Delicious! Needed more than 2 hours in my crockpot but is super creamy.
Pam G.

4 stars January 14th, 2016

It sounds delicious, but being a Diabetic the Calories (405) and Carbs 55 are high. Would it make too much of a difference if I used Brown Rice and 2% milk and sweetener and left out the Cream. When I get my new slow cooker I think I will try it (my way).
monique F.

5 stars October 7th, 2015

It is now the familly's favorite. I used half the milk and for the other half I used carnation evaporated milk and 1 can of coconut milk. very nice and creamy. Love it.
Patti G.

5 stars May 1st, 2015

I was a little apprehensive about this recipe, but it came together beautifully. I let the rice cool down for an hour before serving and sprinkled raw brown sugar over top. It does firm up once cooled and is lovely the next day!