Recipe by Susan
"Super easy rice pudding made in a Crock Pot®. Yummo!"
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long-grain white rice
I made this the other day, and it was perfect! But, instead of white rice, I used brown because that's what I had on hand. And I used equal parts coconut milk abd regular. I also recommend adding a cinnamon stick when you put the milk, rice, and sugar together, and let it cook with the cinnamon
First of all, I really liked the flavor of the pudding with the almond extract. I'm going to have to try that again with rice pudding. Secondly, the consistency of the "pudding" was nice and creamy. Mine got a little eggy, but that was my fault for not mixing it in slowly enough. The problem, was I let my pudding cook for almost 4 hours on high, and the rice was still crunchy. I didn't have time to let it cook anymore and it was starting to burn on the sides. So, I had to eat crunchy rice pudding, which I really don't ever want to do again. I don't notice with other recipes that my crock pot cooks at a lower temp. I saw that one other reviewer had to cook for 5 hours, and I'm sure another hour would have made a difference.
I have made this recipe twice- first I made it exactly as listed and then on the second try I made it with some modifications and loved it. Here is what I did and I think it made it a 5 star-
4 cups milk
1/2 cup white sugar
1/4 brown sugar
1/2 cup long grain rice
1 tablespoon butter
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 tsp cinnamon
1. Stir 4 cups milk, white sugar, brown sugar and rice together in slow cooker till you dissolve sugar. Add extracts and raisins, cinnamon and butter.
2. Cook on High for 2 hours and 15 minutes.
3. Beat egg and Temper the egg by stirring a small amount of the hot rice mixture into the egg mixture to gently warm the egg without cooking it; stir the egg mixture into the rice in the slow cooker.
4. Cook on high 15 more minutes.
5.Transfer pudding to glass baking dish then cover with plastic wrap, leaving two corners to vent, for at least 1 hour.
Super easy - turned out much better than the old oven method. I doubled the recipe but instead of doubling the sugar - I changed the 1/2 cup to 3/4 cup (instead of a whole cup for double batch). It was still plenty sweet.
This as an excellent recipe. I have never made it this way. I usually so it on the stove for hours. This came out perfect.
Just finished making this and although it is still hot, it is very yummy. It's not too sweet (which I like) so if you're looking for a sweet dish I would add extra sugar. I didn't have almond extract so I added more vanilla extract to make up for it. Topped it off with powdered cinnamon.
Easy and excellent recipe! Hubby loved it, and it was so easy to make. Followed the recipe as stated, only added a cinnamon stick to the milk at the beginning. Did I mention easy? Was a bit runnier than we are used to, so just took the lid off and let the moisture evaporate. It smells lovely as it is cooking, then the pudding set up real nice after in fridge for a few hours. Easy.
My slow cooker must run pretty high, because after an hour almost all the milk was cooked out. Luckily, I was keeping an eye on it. I turned it to "keep warm" & added about 1/2 a cup of half & half and stirred. I liked the consistency so I went ahead & added a little almond extract & about 1 tablespoon of light brown sugar. I have to say, it was pretty tasty! I had added some raisins at the beginning & they were nice & plump after an hour. I did not add anything else to it. I would make again. EASY & TASTY!
* Percent Daily Values are based on a 2,000 calorie diet.
Slow Cooker Rice Pudding
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 41
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