Betty Crocker publishes a recipe for slow cooker rice pudding that calls for pre-cooked white rice with raisins, vanilla, sweetened condensed milk and evaporated milk. Another recipe from Food Network involves cooking brown rice with coconut milk, coconut water, vanilla and sugar.
For Betty Crocker's recipe, coat the interior of a 2 to 3 1/2-quart slow cooker with non-stick cooking spray. Add 3 cups of cooked white rice, 1/2 cup of raisins and 1 teaspoon of vanilla extract to the slow cooker with a 14-ounce can of sweetened condensed milk and a 12-ounce can of evaporated milk. Set the lid on the slow cooker, and cook on the low-heat setting for three to four hours until the liquid is absorbed. Stir the pudding before sprinkling with 1 tablespoon of sugar and 1 teaspoon of ground cinnamon.
For the Food Network's recipe, coat the interior of a 5 to 6-quart slow cooker with non-stick cooking spray. Add 3 cups of coconut water, a 13.5-ounce can of light coconut milk, 1 1/2 cups of water, 1/2 cup of sugar and 1 tablespoon of vanilla extract to the slow cooker. Season with 1/2 teaspoon of kosher salt, and stir well. Stir in 1 1/4 cups of short grain brown rice, and cook on high for four hours or low for five to six hours. When finished, uncover, stir well, and let sit for 15 minutes before stirring in 2 tablespoons of unsalted butter and 1 teaspoon of finely grated lime zest.