Creamy, delicious and just about perfect as far as I'm concerned, this slow cooker rice pudding using cooked rice makes a delicious dessert or breakfast topped with berries.
⅓cupraisins or chopped dates, chopped figs, chopped apricots or other dried fruit
½teaspoongrated lemon zest
1teaspoonfresh lemon juice
1 - 2teaspoonsinstant coffee granules
Instructions
Ideal Slow Cooker Size: 1-½-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 2-½ 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.
Recipe Notes
Variations:
Use brown sugar for butterscotch flavor.
Use ½ to ¾ 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, whipped cream, fresh berries, fruit sauce, chopped pistachios, slivered almonds, chopped hazelnuts or pecans, toasted coconut, chopped fresh mangoServing size: ½ cup without additionsClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.5*SmartPoints (Green plan)5*SmartPoints (Blue plan)5*SmartPoints (Purple plan)4*PointsPlus (Old plan)
Nutrition Facts
Slow Cooker Rice Pudding Using Cooked Rice
Amount Per Serving (1 /2 cup without additons)
Calories 160Calories from Fat 16
% Daily Value*
Fat 1.8g3%
Carbohydrates 29.3g10%
Fiber 0g0%
Protein 5.6g11%
* Percent Daily Values are based on a 2000 calorie diet.