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Slow-Cooker Rice Porridge

Total Time

Prep: 15 min. Cook: 2-1/2 hours

Makes

12 servings

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
Slow-Cooker Rice Porridge Recipe photo by Taste of Home

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

  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.

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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