By appleydapply on October 28, 2006
Photo by SharonChen
Photo by SharonChen
"This recipe is so easy because you don't have to cook the rice first. My whole family loves it."
Serving Size: 1 (183 g)
Servings Per Recipe: 6
"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.......:)"
"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."
"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."
"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!"
"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!"
"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."
"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."
"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."
"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!"
"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!"
"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!"
"I tried to make this heart healthy for me - I used half 2% milk and half water and used Splenda to sweeten and no butter. It still turned out wonderful! Creamy and fragrant with the plump raisins. I too turned off the crockpot when the rice was done with the mixture was still liquidy and let it stand until thickened. Oh my, so yummy! Thanks for the recipe!"
"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."
"My friend posted this recipe to her Facebook page... Well it's the second time I've made this recipe in a week.. So easy, so tasty! 5 stars!!"
"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."
"This worked well and was delicious! Creamy comfort food! I have an older crock and when I cooked for the time specified (3hrs) it was a little too done and slightly mushy. I made note of that and will make adjustments for next time and only cook it 2 hours. I followed Boomette's review and also used less sugar and it was still wonderful. Thanks for a great recipe!"
"This really hit the spot. I followed the recipe almost exaclty. I used brown rice instead of white and that worked out great. I also added some chopped apple and a little vanilla. The apple cooked up perfectly. Thanks for a comforting snack on a cold day. Made for Beverage tag."
"This rice pudding is SO good. I reduced the sugar to less than 1/2 cup. Perfect. I used almost a teaspoon of cinnamon. No salt. I had whole milk. And I used only 1/4 cut butter. Yummy as is without whipped cream. Thanks Appleydapply. Made for Beverage tag."
"This was fantastic and super easy. I made a few changes based upon my tastes and the other peoples' reviews. I used 3 1/2 cups milk and then added a splash at the end because I like it really creamy. I used about 1/2 cup sugar and 3-4 T butter. I also replaced the ground cinnamon with 7-8 green cardamom pods (to resemble kheer). I served it with some fat-free half and half and it is gone already! Thanks for posting!"
"I got this recipe from food.com and love it as does my husband he had two bowls right after dinner today. I had not read any reviews before making it for the first time today and I wish I had. As others have said, next time I will cut down or eliminate the butter all together. There was lots of butter sitting around the edge of the bowl when it cooled. Sweetness was okay but may cut down on that too since we like to add whipped cream. Like the idea of turning off crock pot before it is done and letting it sit so it is creamier. Overall a five star keeper and will be making more of it. Thanks for the great tips all ."