Slow Cooker Rice Pudding With Mixed Berries

Slow Cooker Rice Pudding
Slow Cooker Rice Pudding. Diana Rattray
  • Total: 2 hrs 40 mins
  • Prep: 10 mins
  • Cook: 2 hrs 30 mins
  • Yield: 6 Servings
Nutritional Guidelines (per serving)
465 Calories
19g Fat
67g Carbs
8g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6 Servings
Amount per serving
Calories 465
% Daily Value*
Total Fat 19g 24%
Saturated Fat 12g 59%
Cholesterol 61mg 20%
Sodium 100mg 4%
Total Carbohydrate 67g 25%
Dietary Fiber 2g 8%
Protein 8g
Calcium 194mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Dried cranberries, dried blueberries, and orange juice concentrate make this a delicious rice pudding.


  • 1 package (6 ounces) dried cranberries
  • 1 package (4 ounces) dried blueberries
  • 1 can (12 ounces) evaporated milk
  • 1 1/2 cups water
  • 8 ounces frozen orange juice concentrate
  • 3/4 cup sugar
  • 1 cup heavy cream
  • Dash salt
  • 1/4 teaspoon ground cinnamon
  • 1 cup short-grain Arborio rice

Steps to Make It

  1. Gather the ingredients.

  2. Spray the inside of the crockery insert with nonstick cooking spray.

  3. Combine all ingredients and pour into the slow cooker.

  4. Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 2 1/2 hours, or until rice is tender and mixture has thickened.

  5. Stir the mixture about halfway through the cooking time and shortly before it's done.

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