Slow Cooker Rice Pudding

Slow Cooker Rice Pudding

Susan 3

"Super easy rice pudding made in a Crock Pot®. Yummo!"
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Ingredients

3 h 55 m servings 176 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 176 kcal
  • 9%
  • Fat:
  • 4.5 g
  • 7%
  • Carbs:
  • 27.7g
  • 9%
  • Protein:
  • 5.8 g
  • 12%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 113 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  1. Stir 4 cups milk, white sugar, and rice together in a slow cooker until the sugar dissolves; add margarine.
  2. Cook on High for 2 1/2 hours.
  3. Beat egg, 2 tablespoons milk, vanilla extract, almond extract, and salt together in a bowl.
  4. 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.
  5. Continue cooking on High until creamy, about 15 minute more.
  6. Transfer pudding to a glass baking dish, cover with plastic wrap leaving two corners uncovered to vent, and refrigerate until chilled completely, at least 1 hour.

Reviews

44
  1. 48 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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 cre...

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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 ...

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 addin...

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)...

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 cre...

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 ex...

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 & h...

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 runn...

I thought this recipe was really great. Instead of regular long grain rice I used a short grain rice - choose something suitable for sushi or risotto. I also added 1 whole clove, some cinnamon...

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