Combine the rice, evaporated milk, 4 cups of the almond milk, sugar, nutmeg, cinnamon and salt in the slow cooker.
Cover and cook on LOW for 5 to 6 hours, stirring every 1 to 2 hours, until the rice is tender and creamy.
Place the eggs and remaining 1 cup of almond milk in a bowl. Whisk to combine. Whisk ½ cup of the hot rice mixture into the eggs. And then ½ cup more. (This helps to slowly warm them so they don't scramble when add them to the slow cooker.)
Slowly stir the egg mixture back into the slow cooker, stirring constantly.
Cover and continue to cook on LOW for 10 minutes more until thickened and creamy.
If the mixture seems to stiff, slowly stir in a little more almond milk until you achieve the desired consistency.
Pour the rice pudding into a serving bowl.
Allow to cool for about 30 minutes.
Serve warm or refrigerate until chilled.
Recipe Notes
Serving size: ½ cupClick 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
Creamy Slow Cooker Rice Pudding
Amount Per Serving (1 /2 cup)
Calories 146Calories from Fat 19
% Daily Value*
Fat 2.1g3%
Carbohydrates 27.4g9%
Fiber 0.6g2%
Protein 4.3g9%
* Percent Daily Values are based on a 2000 calorie diet.