This post may contain affiliate links. Please read our disclosure policy.
WW Recipe of the Day: Slow Cooker Rice Pudding made with Cooked Rice
Last week I had about 2 cups of leftover white rice from Chinese takeout I felt compelled to use up. I considered making a batch of fried rice, but decided to try a slow cooker rice pudding using cooked rice instead.
I’ve made slow cooker rice pudding several times but always with uncooked rice.
Recipe Notes
I think this was the best rice pudding I’ve made yet.
It was super-easy too. Just stir everything together in the slow cooker and let it do its thing for a couple of hours. How easy is that?
I’m learning that the key to great rice pudding is to cook it less than you think you should. You need to stop cooking it when it is thickened, but still a little bit fluid because it will continue to cook and thicken as it cools.
If it does get too thick as it cools, which mine did, just stir in more milk until you achieve the desired consistency. ( I added about a cup of almond milk.)
This is not something that can sit around on the warm setting after it’s done. If you do, you’ll end up with a thick, sticky mess!
This rice pudding is delicious warm or cold and I had it for breakfast topped with raspberries several times last week.
How Many Calories and WW Points in Slow Cooker Rice Pudding with Cooked Rice?
According to my calculations each serving has 160 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
5 SmartPoints (Green plan)
5 SmartPoints (Blue plan)
5 SmartPoints (Purple plan)
4 PointsPlus (Old plan)
Recipe Variations
- Use brown sugar for butterscotch flavor.
- Use 1/2 to 3/4 cup maple syrup and cut back on milk by the same amount.
- Stir in 1 teaspoon orange blossom or rose water at end of cooking.
Possible Toppings:
- Cream or whipped cream
- Fresh berries
- Fruit sauce
- Chopped pistachios, slivered almonds, chopped hazelnuts or pecans
- Toasted coconut
- Chopped fresh mango
If you’ve made this Slow Cooked Rice Pudding, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Slow Cooker Rice Pudding Using Cooked Rice
Ingredients
- 2 cups cooked rice
- 1-1/2 cups non-fat milk, or unsweetened almond milk
- 2 large eggs
- 1/4 cup sugar
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 1/8 teaspoon salt
Optional possible additions:
- 1/4 cup shredded coconut
- 1/3 cup raisins or chopped dates, chopped figs, chopped apricots or other dried fruit
- 1/2 teaspoon grated lemon zest
- 1 teaspoon fresh lemon juice
- 1 – 2 teaspoons instant coffee granules
Instructions
- Ideal Slow Cooker Size: 1-1/2-Quart.
- Place the rice, milk, eggs, sugar, vanilla, cinnamon and salt (and any optional additions) in the slow cooker and stir well to combine.
- Cover and cook on LOW until the mixture is still thick but a bit fluid, 2 to 2-1/2 hours. (It will continue to cook as it cools.) Taste and add more salt and/or sugar if you think it needs it.
- Transfer the pudding to a bowl and let it cool at room temperature. If it gets too thick as it cools, stir in more milk to loosen it.
Notes
(Must be logged into WW on a smartphone or tablet.) 5 SmartPoints (Green plan) 5 SmartPoints (Blue plan) 5 SmartPoints (Purple plan) 4 PointsPlus (Old plan) Variations:
- Use brown sugar for butterscotch flavor.
- Use 1/2 to 3/4 cup maple syrup and cut back on milk by the same amount.
- Stir in 1 teaspoon orange blossom or rose water at end of cooking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I can’t believe how delicious this turned out! I used brown sugar and that definitely gave it a caramely flavour. Finally, something to rival my mother’s baked rice pudding that I’ve never been able to have success making.
So happy it worked for you!! ~Martha
If I substitute monk fruit sugar for regular sugar, does it change the points (Blue) value?
Hi Gail, using a sugar substitute instead of sugar will lower the WW Points.
I have fond memories of coming home for lunch from school and finding homemade rice pudding for dessert. It was just like this. Now I can make it in the slow cooker! Thank you for a great recipe!
Made this for a work luncheon! It was devoured. So delicious yet easy. Had all ingredients on hand too!!
Would you happen to know what the Smart Points value is? Thank you.
Love soft sugar cookies and the wedding cookie. Love your recipes,