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Slow-Cooker Rice Porridge

We Italians have a soft spot for our rice dishes. Whether it's risotto or rice pudding, it's all good. This not-too-sweet treat is a terrific way to finish a meal. Top it off with cherry or blueberry pie filling right before serving...or stir in a little amaretto. —Lorraine Caland, Shuniah, Ontario
  • Total Time
    Prep: 15 min. Cook: 2-1/2 hours
  • Makes
    12 servings

Ingredients

  • 2 tablespoons melted butter
  • 1 cup uncooked long grain rice
  • 1/4 cup sugar
  • 1 pinch salt
  • 3 cups whole milk
  • 2 cups half-and-half cream
  • Additional milk, optional
  • Cherry pie filling and toasted sliced almonds, optional

Directions

  • Brush the inside of a 5-qt. slow cooker with melted butter. Add rice, sugar, salt, milk and half and half; stir to combine. Cook, covered, on high for 2 hours; stir. Cover and cook until liquid is almost absorbed and rice is tender, 30 minutes.
  • If desired, stir in additional milk and top with cherry pie filling and almonds.

Test Kitchen tips
  • Replace some of the milk with a can of coconut milk for to create a coconut-flavored porridge. Top servings with toasted coconut.
  • Nutrition Facts
    1/2 cup: 186 calories, 8g fat (5g saturated fat), 31mg cholesterol, 184mg sodium, 22g carbohydrate (8g sugars, 0 fiber), 5g protein.

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