Old Fashioned Slow Cooker Rice Pudding

Easy & tasty (i did cut the sugar back to 1/2 cup figuring I could add but not take away & it was just sweet enough for me)! However, as others said, very thick (kind of like a solid after 2 1/2 hrs). I added about 1 1/2 cups of milk on the keep warm setting to make it creamy.

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Easy to make and delicious! I used 1/4 cup sugar and 1/4 cup Twin sugar, added a cinnamon stick (in addition to the ground cinnamon), vanilla, and 2 cardamom pods, I also only used 2 tablespoons of butter and served without the whipped cream. Next time I will watch over the crock pot more closely though. I left and came home after about 3 hours and it was bubbling over so next time I will either cook lower or stay home and keep an eye on it.

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I made this recipe countless times over the last year as I was very ill and it was one of the only things I could eat. This is definitely a keeper for our family. Over this time I have tweaked it a little to suit myself so here goes: 1. I leave out the butter completely. I felt I could do without the added fat and cholesterol. It makes no difference to the taste or texture of this wonderful pudding. 2. I usually turn the slow cooker off while the pudding is still runny, but the rice is cooked. Makes it less thick and gives it a "creamed rice" texture! 3. Goes very well with any bottled fruits like apple, berries, nectarines, peaches, apricots etc. 4. I add a few cardamom pods - scrummy! 5. An alternate version I make is substituting the 3/4 cup granulated sugar for 1/2 cup dark brown sugar and a tablespoon of golden syrup (treacle would work well too if you aren't fortunate enough to have golden cane syrup in your country!) 6. If you don't like this pudding this sweet, just cut down the sugar to 1/2 cup..........yummy! Hmmm......I wonder how it would go with Chocolate milk instead of regular milk..........watch this space.......:)

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I've made this recipe 4 times and this is the first review - it is soooo easy and sooooo good. A handful of raisins is the only addition I make. This is such a family favorite that my son requested it be served at his 17th birthday party instead of birthday cake!

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I am not a huge rice pudding fan, because I'm funny about certain textures. Therefore I don't often make it, however I have made this, and it tasted fine to me, and is probably the rice pudding recipe I will continue to use in the future.

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Very easy to make and tasted nice, but I have to agree with Kat's mom, it was very sweet. When I make this again I will only use 1/2 cup of sugar as well.

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A tasty dessert, but even better cold for breakfast! I reduced the butter to 1/4 cup. We found it to be a bit sweet, so next I will use only 1/2 cup of sugar. Thanks for sharing such an easy recipe.

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This is really easy and delicious. I have a small crock pot so I cut the recipe down to 2 servings (which ended up being 3 servings) and I found it a little bit sweet for my taste so next time I'll cut down on the sugar. I also ended up cooking it on high for about an hour and then turned it down to low until the liquid looked like it was all absorbed because I was a little worried it was going to burn. I'll definitely make this again!

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This is one fantastic rice pudding! As did the others, I loved the ease with which this can be prepared. Rice pudding is one of my family's favorites and with this convenient recipe I'll be making it a lot more. I used all of the sugar, and 2 1/2 cups whole milk and 1/2 cup of light cream. I cooked mine for 3 hours in the crockpot and let it cool down a little before serving. It was quite thick, so I made it a second time using reviewer Heath J's tip -- I cooked the pudding until it was still a little liquidy, and it thickened up quite nicely as it cooled and came out with a texture that was firm but not too thick. Thanks for posting this easy and delicious recipe!

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I just dropped the dog at the kennels so really needed comfort food when I got home - this took 3 hours on high and was perfect - what a dream recipe not to have to cook the rice first !! Made for Holiday Tag.

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My hubby LOVES a good old fashioned rice pudding just like his ma used to make... I LOVE to make him things he loves esp when they are this super fast and easy. So I looked for a rice pudding recipe that didn't require pre-cooking the rice and/or having left over rice, so I could make it regularly for him. I actually printed this out about a yr and a half ago and forgot to rate it. I've probably made it for him monthly since. I've used 1%, 2%, and whole milk in it, depending on what I have. His preference is whole milk first, and organic 2% milk a very very close 2nd. I usually use the 2% just to not have it be as high fat. The only thing I do differently is to throw in about 5 cinnamon sticks instead of the ground cinnamon. In my pot, it only takes about 2 - 2.5 hrs. I like to stop it slightly liquidy looking still (but w/ cooked rice, of course) - and then just let it be for a bit, as it does thicken up still as it sets. Otherwise, it gets too thick for his liking. Also, when you think it's done - resist the urge to stir. Just let it set covered a while so the texture stays right and it thickens up. It is truly perfect in my hubby's opinion :-) Thank you!

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Yum! Although I dotted the butter over the top as I had this cooking on a timer while at work.... it still formed a lovely cinnamony crust! I also only used 1/2 cup sugar and added 1/2 cup of cream (substituted out of the milk measure). I also added some grated lemon rind - yum!

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Oh, YUM! I've never made rice pudding before, but I will be making it a lot from now on! If only I'd known before how simple it is to make and how much better it is than storebought! I followed Heath*J's suggestion and let the pudding cook for about 2-2 1/2 hours, then let it set in the cooker with the heat turned off for about 45 minutes or so. It was the perfect texture, creamy and soft and warm (but not hot). The sweetness and spiciness was just exactly right. Made with 2% milk, and it was nice and creamy. I topped it with sweetened, vanilla-flavored whipped heavy cream. Thank you so much for posting this simple and delightful recipe, appleydapply! Made for Holiday Tag game.

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Cheap. Easy. YUM. Just put three dots of butter on top of raw mix, cut sugar back to half a cup and threw in a handful of sultanas. Turned off while runny but rice cooked and let thicken. So simple. So delicious. My favourite ever recipe for my slow cooker.

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We had this today just as it was written. I doubled it so it did take longer to cook. It received many compliments from our guests. I will make it again.

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With so many positive reviews and the easy convience in making this dish, we were disppointed how this turned out. Instead of using cinnamon, I used 5 small cinnamon sticks. The rice looked like it had overcooked eggs in it...probably from the butter. As with previous reviewers mentioned, I took the lid off, without stiring it, and even after 1/2 an hour it was still pipping hot. My SIL eats everything I put in front of him and even he backed off from this one. The five of us have decided... this will be a pass!

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Gorgeous. Delicious, easy comfort food. I used 1/2 cup sugar, and 2 cups of milk/1 cup of single (pouring) cream). Mmm, I love rice pudding!

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Hi I tried this recipe last week and was very pleased with it. I added raisins during last hour of cooking and I think this made the pudding a bit too sweet. So when I make this again I'm going to cut back to 1/2 cup sugar. I also thought some butter flavoring/extract would be good. The cooking time was right on and the Uncle Bens Converted Rice I had worked perfectly. Thanks for a great recipe. Update 04/14/09: Cut the sugar to 1/2 cup and added about a teaspoon of vanilla extract and some raisins. I served with a splash of half and half on top completely yummy!!!!!

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Made for the *Best of 2008* cookbook game, this pudding is pure comfort food pleasure & such an easy fix. I made the recipe exactly as written except for adding 1/4 cup halved raisins. After reading all the reviews, I decided on a cook time of 2 hrs & 15 min, but accidentally cooked it an extra 15 min. I think the combo of the liquid absorbed by the raisins & the extra cook time made it less creamy than expected, but the recipe is very forgiving. I just added 1/4 cup milk to the mixture & then let it have the rest time to cool & get creamy again. Using raisins does chg the colour to a light golden brown & the cinnamon flavour is truly wonderful. We ate it slightly warm w/spray variety whipped cream & a dusting of nutmeg. Thx for sharing this recipe w/us. *Yum* ! :-)

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5 Stars! I had no problems making this one at all. I did increase the cinnamon quite a bit, but followed everything else to the letter and 2 hours 15 minutes in my crockpot was perfect. I was delighted that I didn't have to stir it constantly or put my oven on for it. I was even more delighted when it came to taste... evenly cooked rice and creamy! Please see my Rating System: an easy rice pudding recipe that is creamy and so simple! Thanks!

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