0 0
Old Fashioned Slow Cooker Rice Pudding

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
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

Nutritional information

350.4
Calories
133 g
Calories From Fat
14.8 g
Total Fat
9.3 g
Saturated Fat
44.2 mg
Cholesterol
177mg
Sodium
49.4 g
Carbs
0.5 g
Dietary Fiber
25 g
Sugars
5.8 g
Protein
183g
Serving Size (g)
6
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Old Fashioned Slow Cooker Rice Pudding

Features:
    Cuisine:

    This is an excellent recipe. Be sure to not rinse the rice before cooking, as it will remove some starch that is important for the pudding process. To make it creamier, I added 4 cups of milk. And I cut the sugar a bit to my taste. Tthough cinnamon is great, I substituted nutmeg to give it a more traditional English flavor. When an Asian flavor is what I am after, I will add cinnamon. I also stirred it after an hour. Sprinking a little more nutmeg on top. And then let it continue for a couple more hours. It develops somewhat of a skin, though not as much as an oven baked pudding would develop. I prefer using the slow cooker to make rice pudding, and this recipe has perfect instructions. Thanks for the recipe! It's the only one I've found online that is close to my preferences, my little tweaks make it absolutely perfect for me.

    • 205 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Old Fashioned Slow Cooker Rice Pudding,This recipe is so easy because you don’t have to cook the rice first. My whole family loves it.,This is an excellent recipe. Be sure to not rinse the rice before cooking, as it will remove some starch that is important for the pudding process. To make it creamier, I added 4 cups of milk. And I cut the sugar a bit to my taste. Tthough cinnamon is great, I substituted nutmeg to give it a more traditional English flavor. When an Asian flavor is what I am after, I will add cinnamon. I also stirred it after an hour. Sprinking a little more nutmeg on top. And then let it continue for a couple more hours. It develops somewhat of a skin, though not as much as an oven baked pudding would develop. I prefer using the slow cooker to make rice pudding, and this recipe has perfect instructions. Thanks for the recipe! It’s the only one I’ve found online that is close to my preferences, my little tweaks make it absolutely perfect for me.,Way too much cinnamon


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    In a Colander, Rinse Rice Thoroughly Under Cold Water.

    2
    Done

    Put in Lightly Greased Slow Cooker. use a Round, 3.5 to 4 Qt Cooker.

    3
    Done

    Add Remaining Ingredients, Except For Butter & Whipped Cream.

    4
    Done

    Stir to Combine.

    5
    Done

    Pour Butter Over Rice Mixture.

    6
    Done

    Cover and Cook on High For 2 1/2 to 3 Hours, Until Rice Has Absorbed the Liquid.

    7
    Done

    When Ready to Serve, Spoon Into Dessert Bowls and Top With Sweetened Whipped Cream.

    Avatar Of Evelyn Scott

    Evelyn Scott

    Grill master known for cooking up perfectly seared meats with mouthwatering flavors.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Homemade Pomegranate Molasses
    previous
    Homemade Pomegranate Molasses
    Hoisin Salmon
    next
    Hoisin Salmon
    Homemade Pomegranate Molasses
    previous
    Homemade Pomegranate Molasses
    Hoisin Salmon
    next
    Hoisin Salmon

    Add Your Comment

    16 − one =