Crock Pot Rice Pudding
photo by May I Have That Rec
- Ready In:
- 5hrs 5mins
- Combine all ingredients in slow cooker; stir well.
- Cover and cook on Low for 4 to 5 hours or on High for 2 to 2-1/2 hours.
- Stir twice during cooking period.
Questions & Replies
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Yum, yum, yummy in my tummy! I have never really been a big fan of Rice Pudding but I gotta give it to you, this is pretty good. I told my BF to pick out some recipes that he wanted me to cook and this was one of them. We liked it a little sweeter so I added a touch more sugar and a tiny bit more cinnamin as you suggested. I think I will make this LOTS more during the coming winter months. Thanks!
I love rice pudding but can never find any that's healthy. So now that I have my crockpot I can make it! I used brown rice with vanilla almond milk instead of evaporated milk and just used a dash of sugar. Instead of the vanilla I used a vanilla chai latte mix and also added extra cinnamon. Amazing and vegan!
I Love this recipe , so easy. I used 1 pack powdered milk instead of canned milk . I also omitted the salt and added 1/2 the vanilla and the other 1/2 after pudding finished. Too little sugar in this recipe , so I added 5 paks of artificial sweetner. I also doubled this recipe and added more raisins than recipe called for. Also, if too thick when done add a little milk at a time until it is the consistency you want. Very good and nutritious with the powdered milk , which by the way is skim and worked well. If you use powdered milk wisk it in the water until disolved.
I was so pleased with this recipe! It turned out just delish - although I did tweak it a bit.... I used arborio rice, added 200ml of cream (the long life kind in the box) instead of the evap milk, and used skim milk to make up the rest of the liquid. I also added some grated lemon rind (so yum!) and used 1/2 cup sugar & 2 tsp vanilla. I also added a few dots of butter to the top.... I set this on a timer while at work for around 5 hours on low, and it was perfectly cooked when I got home. It was perhaps slightly on the dryish side, rather than liquidy but still yum! It may have been a bit nicer if I'd been home to stir it but it had a nice cinnamony crust (I used a good splash of powder as I had no sticks!). This will be a staple - it was so good!!! Thank you for sharing this! I was thrilled with the result...
This turned out pretty well and it was tasty. It wasn't as creamy as I expected, but I think that it might be because I used a long grain rice instead of the short grain. Also, I didn't have any cinnamon sticks so I used 1/4 tsp ground cinnamon. While this tasted good, it had a "beige/cinnamon" color. I would have preferred a white creamy color, but I think the use of cinnamon sticks would prevent this.