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: Sep. 9, 2009

I was skeptical because there was nothing in the ingredients to tie this together and make the pudding- no egg, no cornstarc, etc. This did not turn out good at all. I used the Arorbio rice as another suggested and tested it after 1.5 hour - the rice was crunchy. Kept testing every hour - finally - after 5.5 hours the rice was done but by then, all the liquid had absorbed - so it was sweet rice, no 'pudding'. The taste was very good - the texture was horrible. I put it in the fridge and thought I would have some the next day (hated to throw it out and it did taste good) .. the next day I found a separated, watery/rice combo (strange as no water was used). I won't make this again.

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

Reviewer:

Sue Logsdon

Cooking Level: Expert

Living In: Moorestown, New Jersey, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 7, 2009

I should have heeded the advice of the other reviews and just passed on this one, but took a chance because I was starving for rice pudding. This was like soup. I let it cook for one hour on high, then switched to low and cooked another 4 hours and it still looked like soup (although my rice was somewhat tender). I finally gave up and poured it into a dish and put it in the fridge. Don't even bother with this one.

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

Reviewer:

Meesh233

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 4, 2009

We made this with 3/4 cups (when dry) cooked whole grain rice and reduced the sugar to 3/4 cup. Simmered on HIGH for several hours. The sauce was thick and caramel-like. So delicious.

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

Reviewer:

Saxton Family

Cooking Level: Expert

Home Town: Sandpoint, Idaho, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 9, 2007

First off I would have liked it to have explained the glutinous rice, stating that it is the japenese sticky rice, for people who do not cook very much. I used regular white rice and cooked it for over two hours in my slow cooker, when nothing happened I moved it to the stove for about another 30 minutes, when I realized something was wrong and that the rice was not going to cook. Not a good recipe to use!!! Did not work and I wated my time and money on this!

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

Reviewer:

M_&_M

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 24, 2007

well i was so happy to see a recipe on here for rice pudding in a slow cooking, and i would love to tell you how it turned out, but i'm still waiting, it's not 1 1/2 hours on low, i put it on high after 1 1/2 hours, and now i'm waiting for it in the oven. couldn't wait anymore....

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

Reviewer:

Samaira

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 5, 2007

You have to use short grain rice Arborio the kind used in risotto. Long grain is not meant for pudding. Only short grain will make a creamy pudding.

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

Reviewer:

Tamar

Cooking Level: Intermediate

Home Town: Oxford, Massachusetts, USA

Living In: Worcester, Massachusetts, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 6, 2007

I agree - something is wrong with this recipe. I tried it on low for 2 hours, had crunchy rice and gave up. And waaay too much nutmeg.

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

Reviewer:

DMG

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 1, 2007

I had to add half a gallon of milk. I also cooked on high for four and a half hours. After that it came out great, nice and creamy.

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

Reviewer:

cathy m

Cooking Level: Expert

Home Town: Somers, Connecticut, USA

Living In: Enfield, Connecticut, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 6, 2007

I thought this recipe sounded great and gave it a try. Warning Do NOT use uncooked rice in this recipe. I used regular uncooked long grain white rice. I let it cook all day, and the rice was still hard and crunchy. The evaporated milk turned brown. In desperation I put the whole mixture in a pan on the stove and added milk, covered it and let it boil. It started turning into a thick brown candy due to all the sugar and milk, and the rice was still hard, so I ended up throwing it all away. I am trying it again with cooked rice tonight, I'll let you know how it goes.

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

Reviewer:

sandra t

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 26, 2007

This recipe tasted fine, but the recipe is wrong when it instructs you to cook the pudding on "low;" I cooked the mixture on low for four hours and the rice was still crunchy. I finally just had to add some water and cook it on high for another hour and a half to get it to cook through. I don't like crunchy rice! Otherwise, this pudding was very tasty. I substituted Splenda for half the sugar and coconut milk (not cream) for half the evaporated milk. It tastes lovely!

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

Reviewer:

Jackie

Cooking Level: Expert

Living In: New Orleans, Louisiana, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 24, 2007

Can't wait till it is done... have it cookin' now.........thanks : )

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

Reviewer:

nana

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 10, 2006

Clearly this recipe was not field tested by the chef prior to submitting to Allrecipes.com. This was bad. I have a feeling that the chef meant for INSTANT rice to be used (?) but the recipe does not say to use INSTANT rice. Even after cooking for 6-7 hours the rice was hard. Try Creamy Cinnamon Rice Pudding by TinyChef if you want fabulous rice pudding.

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

Reviewer:

L.E.H.

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 9, 2006

The condensed milk turned into a toffee like substance and the rice was solid. After 2.5 hours it was destined for the bin.

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

Reviewer:

Angela

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 22, 2006

Not that good. The rice was still hard and had not soaked in enough flavor. Very bland. Threw out most of it. will not make again.

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

Reviewer:

GINGERLY88

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 10, 2006

I made a few changes to this recipe, but it's now become a favourite with my family. The most important thing is that the rice needs to be cooked first. The other changes I made were to reduce sugar to 3/4 cup, add 1 cup of raisons, and add one more cinnamon stick.

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

Reviewer:

Amanda J.

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 22, 2006

This had a great flavor and was creamy. I did however, have to cook this on high for 7 hours total, and had to stir every 20-30 minutes. I also had to add an additional half gallon of whole milk during the cooking/stirring process. UPDATE: I make this regularly....family loves rice pudding. I usually use leftover rice from dinner or precook it. I cook on high for 2 hours stirring occasionally. I also cut the sugar down to 1/2-2/3 cup. 1 cup is too much and I have a sweet tooth. This is probably our favorite rice pudding recipe and I have made MANY different ones.

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

Reviewer:

LoriAnn

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 14, 2006

I just finished making this pudding. I was sceptical at first after reading the other reviews, but I must say I disagree with most of them. I like this a lot. It is creamy, the rice is tender. It took 2.5 hrs. just like the recipe said on high. I added more cinnamon, vanilla and nutmeg because I like more flavor than usual. I definately will do this again. Thanks.

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

Reviewer:

Tracy

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 25, 2005

I think something is missing from this recipe. It says two hours of cooking time but the instructions only say one and a half. I wonder if it was supposed to be 1 hour on high and 1 hour on low or something. I know we all have different slow cookers, but mine took over six hours on low to cook. The flavor was okay, I did add some raisins that had been pre soaked. But it just did not taste right. I guess no one can be my Mom's old recipe. In tasting it right now, it still feels like the rice is not done. Save the evaporated milk for another project. This was not a hit for me. Sorry!

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