Slow Cooker Rice Pudding
This rice pudding recipe is quick to prep, easy to make, and yields the perfect sweet treat everyone is sure to enjoy!
Servings: 8
Ingredients
- 6 cups whole milk
- 2 cups Minute Brand Rice (uncooked)
- 5.1 oz. instant vanilla pudding
- 1/4 tsp. ground nutmeg
- 1 tsp. ground cinnamon
- 1 tsp. vanilla extract
- ¼ cup sugar
WAIT TO ADD
- ½` cup raisins
Instructions
- Add everything to the slow cooker (except raisins). Stir.
- Cover and cook on LOW for 2.5 hours, stirring occasionally.
- Add the raisins at the 2.5 hour mark.
- Cook for an additional 30 minutes.
- Serve and enjoy!
Notes
- This old fashioned rice pudding recipe can be stored in an airtight container and kept in the fridge for up to 4 days. You can also freeze rice pudding when stored in a freezer-safe container (for up to 3 months). Make a big batch and store rice pudding until the next time you want a sweet treat.
- Keep in mind that if you use skim milk, almond milk, or any other reduced-fat milk, it will make the rice pudding runnier. You can also use evaporated milk or sweetened condensed milk, both of which can enhance the flavor.
- Add additional milk if your rice pudding becomes too thick.
Nutrition
Calories: 400kcal | Carbohydrates: 76g | Protein: 10g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 22mg | Sodium: 189mg | Potassium: 408mg | Fiber: 1g | Sugar: 30g | Vitamin A: 297IU | Vitamin C: 1mg | Calcium: 244mg | Iron: 1mg
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