Slow Cooker Rice Pudding

Slow Cooker Rice Pudding
  • PREP TIME
    10 mins
  • COOK TIME
    2 hrs 45 mins
  • TOTAL TIME
    3 hrs 55 mins
  • SERVING
    8 People
  • VIEWS
    552

Indulge in the creamy comfort of homemade rice pudding, effortlessly crafted in your slow cooker. This recipe transforms simple ingredients into a decadent dessert, perfect for a cozy night in or a delightful treat for any occasion.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    28 g
  • Cholesterol
    33 mg
  • Fiber
    0 g
  • Protein
    6 g
  • Saturated Fat
    2 g
  • Sodium
    113 mg
  • Sugar
    19 g
  • Fat
    5 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View In a slow cooker, combine 4 cups milk, sugar, and rinsed rice. Stir well until the sugar is dissolved. Add the butter. (5 minutes)

Image Step 02
02 Step

Recipe View Cover the slow cooker and cook on High for 2 hours and 30 minutes, or until the rice is tender. (2 hours 30 minutes)

Image Step 03
03 Step

Recipe View In a separate bowl, whisk together the egg, 2 tablespoons milk, vanilla extract, almond extract, and salt until well combined. (2 minutes)

Image Step 04
04 Step

Recipe View Temper the egg mixture by slowly drizzling a small amount of the hot rice mixture into the egg mixture, whisking constantly to prevent the egg from cooking. (3 minutes)

Image Step 05
05 Step

Recipe View Pour the tempered egg mixture back into the slow cooker. Whisk gently until fully incorporated. (2 minutes)

Image Step 06
06 Step

Recipe View Continue to cook on High for another 15 minutes, or until the pudding has thickened to your desired consistency, stirring occasionally. (15 minutes)

Image Step 07
07 Step

Recipe View Transfer the rice pudding to a glass baking dish or individual serving bowls. (5 minutes)

Image Step 08
08 Step

Recipe View Cover with plastic wrap, leaving two corners uncovered to allow steam to escape, and refrigerate for at least 1 hour, or until completely chilled. (1 hour)

For a richer flavor, use full-fat milk and consider adding a splash of heavy cream during the last 15 minutes of cooking.
Rinsing the rice before cooking helps to remove excess starch, resulting in a creamier pudding.
Adjust the amount of sugar to your preference. You can also substitute with brown sugar for a caramel-like flavor.
For a variation, add a sprinkle of cinnamon, nutmeg, or cardamom to the pudding during the last 30 minutes of cooking.
To prevent a skin from forming on top of the pudding while chilling, press a piece of plastic wrap directly onto the surface.

Marge Stark

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.5/ 5 ( 184 Ratings)
Total Reviews: (4)
  • Rupert Muller

    This recipe is so easy and the result is absolutely delicious! My family loved it.

  • Breanna Conn

    The almond extract gives it a wonderful flavor. Thank you for sharing this simple yet satisfying recipe.

  • Manley Kunde

    I was skeptical about making rice pudding in a slow cooker, but it turned out perfectly! So creamy and smooth.

  • Jorge Brekke

    I added a pinch of cinnamon and it made all the difference! Will definitely make this again.

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