Slow Cooker Rice Pudding

Creamy Rice Pudding

Rice Pudding was a dessert my mother frequently made as I was growing up. She would use rice, milk, cinnamon, sugar, and raisins. This was a favorite of mine as a kid.  Today, like my mom, I make different variations of Rice Pudding for my family.
A recipe that recently caught my attention, was "Slow Cooker Rice Pudding" in the recent issue of "Woman's Day" magazine.  It is very easy to make and requires little preparation time.
You whisk together sweetened condensed milk with whole milk in a 5-6 quart slow cooker.  Then stir in the rice, cover and cook until the rice is tender. Remove from heat and fold in some delicious Nutella. Top with strawberries (I used raspberries) and you are set to enjoy a tasty comforting dessert.
The mixture may be a little runny but don't worry, it will thicken as it cools.  If it is too thick for your liking, just add a little more milk.
The  pudding is sweet and creamy. This is probably the family's favorite recipe for Rice Pudding.  The Nutella is what makes it my favorite:)










Slow Cooker Rice Pudding
From Woman's Day

Ingredients:
1 (14 ounce) can sweetened condensed milk
5 cups whole milk
1 1/2 cups Arborio rice
1 teaspoon pure vanilla extract
2 tablespoons hazelnut-chocolate spread (we used Nutella)
Sliced strawberries, for serving

Directions:

1. In a 5-to-6 quart slow cooker, whisk together the sweetened condensed milk and whole milk.  Stir in the rice.

2. Cook, covered, until the rice is tender and the mixture has slightly thickened, 2 to 3 hours on high.  Remove from heat and stir in the vanilla.

3. Drizzle the hazelnut-chocolate spread over the rice pudding and gently fold in to create swirls.  Spoon into bowls and top with sliced strawberries, if desired.

Dessert is Served. Want Some?

Delicious Nutella 

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