Rice Pudding in a Slow Cooker

Rice Pudding in a Slow Cooker

47
LISAMARIE 0

"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."

Ingredients

2 h 10 m {{adjustedServings}} servings 321 cals
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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

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Directions

  • Prep

  • Cook

  • Ready In

  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.

Footnotes

  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.
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Reviews

47
  1. 56 Ratings

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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.

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...

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...