• 3/4 c. uncooked white rice
  • 13 1/2 oz. can evaporated milk
  • 2 c. water
  • 1/3 c. sugar
  • 1/2 c. raisins (optional)
  • 1 1/2 tsp. vanilla
  • 3/4 tsp. salt
  • 1 cinnamon stick

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Rice pudding brings up childhood memories for me…it was one of the few sweet treats my mom would allow my sister and me to eat without it being a special occasion!  When I make this recipe with my daughter Bali, I think of my mom and hope that I am creating as many cherished memories for Bali as my mom did for me.  Do you have any special food or cooking memories from your childhood? I’d love to hear them!

  1. Combine all ingredients in a 3-1/2 quart slow cooker; stir well.
  2. Cover and Cook on Low for 4-5 hours or on High for 2 – 3 hours.
  3. I don’t normally recommend lifting the lid when slow cooking, but in this case, it’s okay to lift the lid and give the rice pudding a few quick stirs.  Do this a couple of times while it is cooking.

Optional: Serve with your favorite toppings, cinnamon sticks, sprinkle of cinnamon, raisins, craisens, or crushed nuts! Make this recipe your own!

Happy Crocking!

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