Easy Slow Cooker Rice Pudding (Brazilian-Style)
Slow Cooker Rice Pudding is the easy, hassle-free version of a Brazilian classic, making the perfect gluten-free, eggless dessert for any time of year. Serve it either chilled or warm with a sprinkle of cinnamon. So good!
- Prep time
- 10 min
- Cook time
- 2 hr 20 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3/4 cup dry arborio rice
- a pinch of salt
- 2 cups water or canned coconut milk
- 2 cups whole milk
- 1 cinnamon stick (optional)
- 2 tbsp light brown sugar
- 1/2 tbsp ground cinnamon ((more for sprinkling))
- 2 tbsp granulated sugar
- 14 oz sweetened condensed milk
- 1/2 cup warmed hot heavy cream
- 1 tbsp pure vanilla extract
- raisins (2-4 tbsp) (optional)
Instructions
- 1
First, mix arborio rice, salt, milk, and either water or coconut milk. Add one cinnamon stick if desired. Cook in the slow cooker on high for about 2 hours or until rice is fully cooked.
- 2
Then, stir in sugars, cinnamon, sweetened condensed milk, warmed heavy cream, and vanilla until obtaining a homogeneous mixture.
- 3
Cook for an additional 15-30 minutes. Remove cinnamon stick, add raisins if desired, and serve warm with a sprinkle of cinnamon. I prefer mine without raisins; otherwise it adds extra sweetness.
- 4
Alternatively, let it cool, cover, and refrigerate until chilled. Serve and enjoy topped with a dash of cinnamon.