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Slow-Cooker Rice Porridge

0 | 0 Reviews
Total Time:Prep: 15 min. Cook: 2-1/2 hours

By Taste Of Home Editorial Team

Recipe by Lorraine Caland, Shuniah, Ontario

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Apr. 24, 2022

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


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.
    • TEST KITCHEN APPROVED

    Slow-Cooker Rice Porridge

    0 | 0 Reviews Add your review
    Yield:12 servings
    Prep:15 min
    Cook:2 hours 30 min
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    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
    Text Ingredients
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    Directions

    1. 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.
    2. If desired, stir in additional milk and top with cherry pie filling and almonds.

    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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