Rice Pudding


  • 3⁄4 cup long-grain white rice
  • 2 cups milk
  • 1 cup half and half
  • 3⁄4 cup granulated sugar
  • 3⁄4 teaspoon ground cinnamon
  • 1 pinch salt
  • 1⁄3 cup butter, melted
  • whipped cream


  • In a colander, rinse rice thoroughly under cold water.
  • Put in lightly greased slow cooker. I use a round, 3.5 to 4 qt cooker.
  • Add remaining ingredients, except for butter & whipped cream.
  • Stir to combine.
  • Pour butter over rice mixture.
  • Cover and cook on HIGH for 2 1/2 to 3 hours, until rice has absorbed the liquid.
  • When ready to serve, spoon into dessert bowls and top with sweetened whipped cream.

Serves: 6







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