Easy Slow Cooker Rice Pudding (Brazilian-Style)
Inspired by Brazilian arroz doce, Slow Cooker Rice Pudding is an irresistibly creamy, eggless dessert made with tender Arborio rice, sweetened condensed milk, and cinnamon.
Servings 8
Calories343.9 kcal
Ingredients
- ¾ cup arborio rice – dry
- a pinch of salt
- 2 cups water or canned coconut milk
- 2 cups whole milk
- 1 cinnamon stick – optional
- 2 tablespoons light brown sugar
- ½ tablespoon ground cinnamon, plus more for sprinkling
- 2 tablespoons granulated sugar
- 14 oz sweetened condensed milk
- ½ cup heavy cream – warmed
- 1 tablespoon pure vanilla extract
- 2 – 4 tablespoons raisins – optional
Instructions
Using Uncooked Arborio Rice
- Combine the ingredients: Add the cooked Arborio rice to the slow cooker. Stir in the heavy cream, sweetened condensed milk, light brown sugar, granulated sugar, vanilla extract, and ground cinnamon. Omit the whole milk and water or coconut milk used in the uncooked-rice method.
- Cook the rice: Cover and cook on HIGH for about 2 hours, or until the rice is fully cooked and tender.
- Add the remaining ingredients: Stir in 2 tablespoons of light brown sugar, ½ tablespoon of ground cinnamon, 2 tablespoons of granulated sugar, 14 oz of sweetened condensed milk, ½ cup of warmed heavy cream, and 1 tablespoon of pure vanilla extract. Mix until evenly combined.
- Finish cooking: Continue cooking for another 15–30 minutes, or until the pudding is creamy but still has some fluidity.
- Add the raisins: Remove the cinnamon stick if used. Stir in 2–4 tablespoons of raisins if desired.
- Serve warm or chilled: Spoon the pudding into bowls and sprinkle with additional cinnamon. Alternatively, transfer it to shallow containers and refrigerate promptly until chilled before serving.
Making Rice Pudding with Precooked Rice
- Combine the ingredients: Place the cooked Arborio rice in the slow cooker. Stir in the heavy cream, sweetened condensed milk, light brown sugar, granulated sugar, vanilla extract, and ground cinnamon. Skip the whole milk and water or coconut milk.
- Cook until creamy: Cook for approximately 30–40 minutes, or until the sauce thickens but still retains a little fluidity.Note: If the pudding becomes too thick, stir in a little more heavy cream until it reaches the desired consistency.
- Serve: Spoon the pudding into bowls and serve warm or refrigerate promptly until chilled.
Recipe Notes
Precooked-rice method: Stir the heavy cream into the cooked rice gradually until combined. Heat gently and avoid prolonged cooking after adding the dairy ingredients.
Storage and Reheating
Refrigerator: Transfer the rice pudding to shallow, airtight containers and refrigerate within 2 hours of cooking. Store for up to 3 days. The pudding will thicken as the rice absorbs more liquid during refrigeration. Freezer: Freezing isn't recommended if you want to preserve the creamy texture. The rice may become grainy, and the dairy mixture can separate after thawing. Reheating: Warm refrigerated rice pudding in a saucepan over low heat or in the microwave. Stir occasionally and add a splash of milk if needed to loosen the consistency. Reheat leftovers to 165°F throughout, or enjoy the pudding chilled.Nutrition
Calories: 343.9kcal | Carbohydrates: 52.1g | Protein: 7.6g | Fat: 11.8g | Saturated Fat: 7.3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 41mg | Sodium: 94.5mg | Potassium: 315.5mg | Fiber: 1g | Sugar: 36.5g | Vitamin A: 452.7IU | Vitamin C: 1.4mg | Calcium: 240.2mg | Iron: 1mg
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