- 3⁄4 cup long-grain white rice
- 3 cup milk
- 3⁄4 cup granulated sugar
- 3⁄4 tsp ground cinnamon
- 1 pinch salt
- 1⁄3 cup butter, melted (optional)
- Rinse rice thoroughly in a colander under cold water. Place in lightly greased 3 1/2 to 4 quart slow cooker.
- Add milk, sugar, cinnamon, and salt. Stir to combine. Pour butter over the rice mixture, if using. Cover and cook on High for 2 to 2 1/2 or until the pudding is still runny, but the rice is cooked. The pudding will thicken as it cools.
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