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Creamy Slow Cooker Rice Pudding

User Rating 5 Star Rating (1 Review)

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slow cooker rice pudding

Creamy Slow Cooker Rice Pudding

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Easy Rice Pudding

This easy rice pudding recipe is so simple to prepare, the kids can do it all by themselves. The combination of vanilla and cinnamon give this creamy rice pudding recipe a warm and homey flavor.

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Prep Time: 5 minutes

Cook Time: 3 hours

Total Time: 3 hours, 5 minutes

Yield: 6 servings

Ingredients:

  • 3/4 cup long grain rice
  • 3 cups milk
  • 3/4 cup granulated sugar
  • 2 Tbsp. butter
  • 1 tsp. vanilla extract
  • 1/2 tsp. cinnamon
  • 1/4 tsp. kosher salt

Preparation:

*Note: The shape of your slow cooker will affect the cooking time for this recipe. The ideal slow cooker is a deep, bowl-style slow cooker, such as a Versaware Crockpot.

  1. Spray the slow cooker stoneware with cooking spray.

  2. Combine all ingredients in the slow cooker. Cook on high 2-3 hours or low 4-5 hours.
Serve warm.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
Smells divine and tastes great, Member JessicaMK

Great recipe. I highly recommend trying it. The texture wasn’t as liquidly as I was hoping for, but the texture and taste are still great. (The picture should give you an idea of the texture - I scooped off the top layer on part of the pudding to show what it looks like inside.) I only changed the recipe by using 2 cups of unsweetened Silk soymilk and 1 cup of heavy whipping cream. I also lifted the lid up a crack and stirred the mixture once 2 hours into the cooking to mix some of the cinnamon back into the mixture because it was floating on the top with the melted butter. This dish made my house smell wonderful. Before eating it I poured a little soy milk over it in my bowl and it was delicious. I think it would still taste great without any of the whipping cream. The next time I will try using 3 cups of soy milk and no whipping cream just to make it a bit healthier. I followed the cooking time (3.5 hours) and am undecided over if I will cut the cooking back 15 minutes to keep the rice more in rice form.

25 out of 26 people found this helpful.

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