Print
Description
Slow cooker rice pudding with a Mexican twist.
Ingredients
Scale
- 1 cup long-grain rice
- 4 cups milk
- 1 can (14 ounces) sweetened condensed milk
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup raisins
- 1/4 cup chopped pecans
Instructions
- Combine rice, milk, sweetened condensed milk, cinnamon, nutmeg, and salt in a slow cooker.
- Stir well.
- Cover and cook on low for 3-4 hours, or until rice is tender and pudding has thickened.
- Stir in raisins and pecans during the last 30 minutes of cooking.
- Serve warm or chilled.
Notes
- Adjust sweetness by adding more or less sweetened condensed milk.
- For a creamier pudding, use whole milk.
- Garnish with additional cinnamon and pecans before serving.
- Prep Time: 5 min
- Cook Time: 4 hr
- Category: Dessert
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 45g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 25mg