Recipe by appleydapply
This recipe is so easy because you don't have to cook the rice first. My whole family loves it.
Top Review by Glennie Annie
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.......:)
- 3⁄4 cup long-grain white rice
- 3 cups milk
- 3⁄4 cup granulated sugar
- 3⁄4 teaspoon ground cinnamon
- 1 pinch salt
- 1⁄3 cup butter, melted
- sweetened whipped cream
Directions See How It's Made
- In a colander, rinse rice thoroughly under cold water.
- Put in lightly greased slow cooker. I use a round, 3.5 to 4 qt cooker.
- Add remaining ingredients, except for butter & whipped cream.
- Stir to combine.
- Pour butter over rice mixture.
- Cover and cook on HIGH for 2 1/2 to 3 hours, until rice has absorbed the liquid.
- When ready to serve, spoon into dessert bowls and top with sweetened whipped cream.