Slow Cooker Rice Pudding- Albanian Rice Pudding

I learned how to make rice pudding from my Albanian grandmother, I wrote a post about it a few years ago, this time I made it in the slow cooker! I had to make it in the slow cooker three times till I got it perfect! The first time it thickened up too much, too much rice not enough milk, the second time it did not thicken enough, too little rice and too much milk, I had to add some rice flour to thicken it up near the end, the third times the charm, turned out  perfect!

I usually make rice pudding when my milk is near the due date or on the date, its a great way to use all that milk up before it gets bad! 

I really love making rice pudding in the slow cooker, in fact I don’t think I will make it in a pot again! When you make it with a pot you  have to babysit it, worry about it burning on the bottom, stirring it constantly so it doesn’t stick or burn….no worries with the slow cooker, just set it and you only have to stir it one time! The texture is creamy, and the rice is so soft, my kids love it!

Albanian Rice Pudding-Slow Cooker Rice Pudding

What you will need:

  • 3/4 cup jasmine rice
  • 7 and 1/2 cups 2% milk
  • 1 cup sugar

Rinse rice. With a paper towel brush a little oil in the slow cooker bowl (to prevent sticking), you can use an oil mister if you have one. Add in the milk and rice to the slow cooker, you can cook it on low or high, I cook it on the II dial and it takes around 5 hours to finish cooking. The three times that I made it I started at 7:30 am and it was done by 12-1 pm.

At the third hour of cooking remove lid and stir with wooden spoon, as rice will be on the bottom, cover immediately. You can tell by that time how much longer it will need to cook.

Near the end of cooking add in the sugar, 1 cup is enough for us, you may want to add more or less.

Serve with ground walnuts, cinnamon ,raisins, pomegranates, what ever you prefer. I actually like my rice pudding plain, so does my youngest daughter, but my husband and son love fruit and nuts with cinnamon on top!

Best served the same day, warm or cold, it still good the next day, but its best the first day in my opinion, some people prefer rice pudding the next day as they like it really cold, whereas I love it warm!

Slow Cooker Rice Pudding



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  1. Hi Donika,

    I do the same thing with my rice pudding. In fact, the reason why I started doing the rice pudding in the slow cooker was because the milk always stuck to the bottom of the pot even though it was in low. Plus, it eliminated all the stirring. A friend of mine looked at me strangely when I said that and disagreed with me stating it would not be same. He was wrong. In fact, its much better. 🙂

    • Hi Besa,
      Reason I tried making it in the slow cooker is the milk would sometimes burn on the bottom of the pot, or it just took too long and you have to babysit it, in the slow cooker you don’t have to worry about it, and I think it turns out so much better! Thanks for coming by 🙂

  2. I love how simple this looks! Yummy 🙂
    Kristi @ My San Francisco Kitchen recently posted…Elf of the Shelf CookiesMy Profile

  3. fatmire says:

    YES! A blog with albanian recipes just in time for Ramazan!!! So happy to have found this (old but awesome!) post. I am getting a slow cooker in a few days and I can’t wait to try this.

  4. My 4th grader did a country project on Albania and tomorrow we bring in something simple to share from the country’s cuisine. I was thinking this might be an easy thing to take to school and that little ones might like.

    When you say 5 hours, is that on high or low setting for the Crockpot?
    If you do it on high, how long does it take?
    Thank you!!!


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