recipe reviews for:

Rice Pudding in a Slow Cooker

“This pudding is done in a slow cooker, and tastes wonderful after a cold day in the snow, or a long walk on a cold night. Excellent for Christmas Eve. It is very inexpensive to make, and it freezes well if you want to make a double batch. It is best served warm with a pinch of nutmeg or ground cloves. Add baked apples for an extra special treat.”

Sort reviews by:
DATE
RATING
MOST HELPFUL

Reviewed: Apr. 3, 2012

i put in fresh split whiskey vanilla beans but don't understand why it says cook on low for 1 1/2 hours because it wasn't done....

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

tammkey

Cooking Level: Intermediate

Home Town: Oconto Falls, Wisconsin, USA

Living In: Port Charlotte, Florida, USA

Reviewed: Feb. 18, 2012

This was absolutely delicious! Use SWEET RICE (from your local Asian store). I cooked on high for 2 hrs based on other reviews and it came out perfectly. Also cut the sugar to 3/4 c and it was still sweet enuf.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Reviewed: Jan. 30, 2012

I'm rating the original recipe 3 stars, but I managed to get 5 stars out of this recipe! Here's how: first, I precooked the rice on the stove. I didn't have evaporated milk, so I used one can of sweetened condensed milk and one can of regular whole milk. I skipped the sugar entirely because of the content in the sweetened milk. I added the vanilla, nutmeg, milks, cinnamon stick and cooked rice to the slow cooker. I let them go for 1.5 hours and then added one beaten egg and an additional 1/4 cup of whole milk. This is amazingly good! :)

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

ilkaisha

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Lititz, Pennsylvania, USA

Living In: Reading, Pennsylvania, USA

Reviewed: Dec. 30, 2011

I only gave this 3 stars because the instructions for this dish are all wrong. I made the following changes and it ws over the moon. * I used 3 cups of water to 1 cup of sticky rice. * I cooked it on low for 6 hours * I gave it a stir and then added 1/2 cup of cocoa, 1/2 cup of sugar, a teaspoon of vanilla extract and a can of coconut milk. * I gave it another stir and let it cook for 30 more minutes while I got ready for work. * I then sat down to enjoy a warm, delicious breakfast.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Natkat

Reviewed: Oct. 17, 2011

This is a pretty easy method for rice pudding. I agree you need to cook this on high for about 3 hours. I had some half & half in the fridge, so I used 12 oz of evaporated milk and 12 oz of half & half. I would probably increase the amount of liquid next time because the ratios in the recipe resulted in a sort of gummy pudding, and I like mine a little creamier. Probably add another 6-8 oz of evaporated milk. I also didn't have a cinnamon stick, so i put in 1 tsp of ground cinnamon, and it was pretty tasty. A pinch of salt didn't hurt either. I stirred about every 30 minutes, and the end result was pretty tasty.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CMRIL

Reviewed: Oct. 7, 2011

I made this and while the rice I used was old, I increased the milk a bit and it turned out delicious. However after reading other people's reviews, I put it on high and it was done perfectly in about 1 hr and 45 min.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SarahtheFoodAddict

Reviewed: Oct. 5, 2011

i used cooked basmati rice and omitted by accident the butter - still creamy texture and I cooked it for hr 30 minutes - a new fav for my cookbook

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

catibri

Reviewed: Jun. 20, 2011

I had to add another hour and half of cooking time, and some extra milk to get this to come out right. It's tasty when it's done!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Manda

Cooking Level: Expert

Living In: Orange, California, USA

Reviewed: Mar. 8, 2011

This is the second time I've tried this recipe, thinking I must have made a mistake the first time. After reading reviews, I see I'm not the only one to notice it takes over 4 hrs. to cook in slow cooker. Wouldn't recommend this one, especially if you're in a hurry.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

cwaydriver

Cooking Level: Expert

Home Town: Brooklyn, New York, USA

Living In: Ogdensburg, New York, USA

Reviewed: Feb. 15, 2011

not bad for slower cooker in canada our milk is 13 oz cans used par boiled rice and cinnamon sticks perfect !! useing ground cinnamon makes it brown mine was cooked on high and ready in under two hours perfect.!!

Was this review helpful? [ YES ]
4 users found this review helpful