Slow Cooker Rice Pudding with Evaporated Milk
Easy slow cooker rice pudding using a tin of evaporated milk
Servings: 4
Ingredients
- 100 g pudding rice, rinsed
- 410 g can of evaporated milk. (This is approx’ 380 ml or 1½ cups)
- 250 ml water. (i.e. 1 cup)
- 75 g sugar
- 1 tsp ground nutmeg (approx’ ¼ of a nutmeg, freshly grated). Or to taste
- Vanilla pod, optional
- Cinnamon stick, optional
- Butter for greasing the slow cooker pot
Instructions
- Butter the sides of the slow cooker pot.
- Add all the ingredients to the pot. And stir until well-mixed.
- Cook on Low for about 3 hours. Until the rice is cooked through.
Notes
I made this Slow Cooker Evaporated Milk Rice Pudding recipe in my Morphy Richards 3.5L Slow Cooker.
Using evaporated milk, gives this rice pudding a comforting feel and taste. Similar to the popular Ambrosia’s tinned rice pudding.