Slow Cooker Cardamom Rice Pudding with Fresh Peaches

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Slow Cooker Cardamom Rice Pudding with Fresh PeachesRecipe

Photo: Jennifer Causey; Styling: Claire Spollen

We love the slight tartness of ripe, juicy peaches with this fuss-free, no-stir pudding, but a blend of plump summer berries would be equally delicious.

Serves 10 (serving size: about 3/4 cup)


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8 cups 1% low-fat milk
1 cup uncooked jasmine or basmati rice
3/4 cup plus 2 tablespoons sugar, divided
1/2 teaspoon kosher salt
1/2 teaspoon ground cardamom
1 (2-inch) cinnamon stick
1 vanilla bean, split lengthwise
Cooking spray
3 peaches, sliced
1/8 teaspoon ground cinnamon


Hands-on: 10 Minutes
Total: 7 Hours, 45 Minutes

1. Combine milk, rice, 3/4 cup sugar, and next 4 ingredients (through vanilla bean) in a 6-quart electric slow cooker coated with cooking spray; stir well. Cover and cook on LOW for 7 1/2 hours. Scrape seeds from vanilla bean. Discard vanilla bean shell and cinnamon stick. Stir in remaining 2 tablespoons sugar. Serve with peach slices, and sprinkle with ground cinnamon.

Created date

April 2015

Nutritional Information

Calories 236
Fat 2.2 g
Satfat 1.3 g
Monofat 0.6 g
Polyfat 0.1 g
Protein 8 g
Carbohydrate 47 g
Fiber 1 g
Cholesterol 10 mg
Iron 1 mg
Sodium 183 mg
Calcium 250 mg