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Slow Cooker Pineapple Rice Pudding

March 27, 2017

Slow Cooker Pineapple Rice Pudding

Rice pudding is traditional made with rice, milk, cream, egg, and sugar and sometimes flavored with vanilla, nutmeg, cinnamon, or jam. It is normally prepared in either a saucepan or in the oven but i have formed a recipe that can be made in your VitaClay Slow Cooker . I have also added some fresh pineapple and juice to give the pudding a tropical twist.


  • 1 3/4 cup of vanilla flavored milk (can also use rice, soy or almond milk)
  • 1 1/4 cups water
  • 1/8 teaspoon salt
  • 3/4 cup jasmine rice (or any long grain rice)
  • 1/3 cup sugar
  • 4 oz egg substitute (can also use egg beater or eggs)
  • 1 teaspoon vanilla extract
  • 8 oz of crushed pineapple
  • 1/4 cup pineapple juice
  • 1 tablespoon dark rum

To Prepare:

  1. Pour 1 cup of milk/milk substitute and the water into you VitaClay Slow Cooker.  Stirring the salt and rice. Cover and cook on the “rice” setting for 15 minutes.
  2. In a bowl whisk together the remaining milk, sugar, egg and vanilla.
  3. Stir in the egg mixture, pineapple, juice, and rum into your slow/rice cooker until well combined.
  4. Let cook, stirring every couple minutes until the mixture comes to a simmer and starts to thicken. At this time you can turn off your cooker.
  5. Pudding will thicken as it cools. Mix well before serving.

I prefer to have my rice pudding warm

but you can serve it cold as well. You can also garnish with a bit of coconut and or pineapple.

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