Recipe by LISAMARIE
"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."
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uncooked glutinous white rice
2 (12 fluid ounce) cans
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.
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!
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.
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.
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.
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!
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Rice Pudding in a Slow Cooker
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 67
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