Slow Cooker Cardamom Rice Pudding
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Cook time: 
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Serves: 10 servings (3/4 cup each)
 
Ingredients
  • 4 cups fat-free milk
  • 4 cups unsweetened vanilla almond milk
  • 1 cup uncooked jasmine or basmati rice
  • ¾ cup sugar (I used turbinado)
  • ½ tsp kosher salt
  • ½ tsp ground cardamom
  • 1 (2-inch) cinnamon stick
  • 1 vanilla bean, split lengthwise
Instructions
  1. Combine all ingredients in an electric slow cooker coated with cooking spray; stir well. Cover and cook on low for 6-7 hours (it will thicken as it cools, so do not over-cook).
  2. Scrape seeds from vanilla bean. Discard vanilla bean shell and cinnamon stick. Stir well before serving.
Notes
Recipe slightly adapted from Cooking Light
Nutrition Information
Serving size: ¾ cup Calories: 166 Fat: 1.2 Carbohydrates: 34.8 Sugar: 19.6 Sodium: 240 Fiber: 0.4 Protein: 5.2 Cholesterol: 0
Recipe by Prevention RD at https://preventionrd.com/2015/06/slow-cooker-cardamom-rice-pudding/