Search thousands of recipes reviewed by home cooks like you.

Rice Pudding in a Slow Cooker

Rice Pudding in a Slow Cooker

  • Prep

    10 m
  • Cook

    2 h
  • Ready In

    2 h 10 m
LISAMARIE

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.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 321 kcal
  • 16%
  • Fat:
  • 7.5 g
  • 11%
  • Carbs:
  • 56.4g
  • 18%
  • Protein:
  • 8.2 g
  • 16%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 102 mg
  • 4%

Based on a 2,000 calorie diet

Add to list

Directions

  1. Place the rice, sugar, evaporated milk, vanilla, cinnamon stick, and nutmeg into a slow cooker. Cover, and cook on Low for 1 1/2 hours, stirring occasionally. Remove cinnamon stick, and serve warm.
  2. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Tamar
115

Tamar

9/5/2007

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.

Tracy
102

Tracy

4/14/2006

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.

Jackie
71

Jackie

2/26/2007

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!

More reviews

Similar recipes

ADVERTISEMENT