The Country Cook: Crock Pot Rice Pudding

Monday, November 9, 2015

Crock Pot Rice Pudding

Let me start by saying that this ain't your Grandma's rice pudding. I feel rice pudding gets a bad rap. It's kinda like fruit cake. Some folks associate these foods with a different generation and not for our 'foodie' generation. They might feel it's too old school or is more for a retirement home than in the hipster homes of today. Well, ya know what? We're bringing rice pudding back. We are taking it back from the dusty old recipe card that sits underneath a stack of highly photogenic food-craft cookbooks. This stuff is good and it's good for any generation. Let me highlight a few of its qualities, shall I?
(A.) It's budget-friendly. Are you wanting to make a nice holiday dinner and dessert for your friends and family in your new place? Money tight? Make rice pudding for your dessert. It's inexpensive and won't have to search high and low for some $25 exclusive ingredient in a store that only exists on Atlantis. 
(B.) It has a 5 minute prep time and takes up no oven space. This is a big deal for holiday meals when oven space is at a premium. I made this recipe specifically for the crock pot. I'm using Minute® Rice (makes prep time way faster!) You don't even need a bowl to mix it up. You throw in all the ingredients - BOOM! You got dessert started. And that is my big tip for the holidays right there. Keep the Minute® Rice in your pantry! You can make so much with it and there is minimal prep time (but it still tastes awesome sauce.) And I might add, the Minute® Rice Whole Grain Brown Rice is on point! 
(C.) Pudding just makes you feel like a kid, man. Doesn't it? I promise. Seriously, I promise. If you put a bowl of this in front of your guests, they will be like "Oooohhh...puddddiiiinnnng." And they will say it with such reverence, you can just sit back and smile at a job well done. Plus, it's not a super heavy dessert. The perfect sweet ending to a great holiday meal. 
Be a trendsetter this holiday season. Show everyone how totally amazing rice pudding can be. Serve it individually in super cute bowls, sprinkle a little cinnamon on top or even serve it with a cinnamon stick. It will be a simple dessert for you to make but it will also make your guests happy. And clean up will be a breeze. Well, at least for the dessert. 
3 tbsp. butter
6 cups whole or 2% milk (no skim milk - it's too watery)
2 cups Minute® White Rice (uncooked)
3/4 cup sugar
1/4 tsp. salt
1/2 tsp. cinnamon
1/3 tsp. vanilla extract
2 tbsp. brown sugar
Grease the inside of a 4 quart slow cooker with butter. Be sure to get the sides too. Set aside the butter for use again in just a minute. Note: You can use a round, oval or casserole-shaped slow cooker. Cooking times may vary slightly when using different shaped slow cookers. 
Add the milk, Minute Rice, sugar, salt, cinnamon, vanilla extract and brown sugar into the crock pot.
 Easy, right?
 Give it all a gentle stir. Then dot the top with the remaining butter.
 Cover and cook on low for about 3-4 hours. 
When the rice is tender, it is ready. Stir well, then top with a sprinkling of cinnamon.This dish will thicken as it cools. If it isn't thick enough for your tastes, just let it hang out for about 30 minutes and it will get thicker. Alternatively, if you want to thicken it, just add a bit of milk until you reach the desired consistency. 
Cook's Notes: This dish is traditionally made with raisins added. My family just doesn't care for raisins in this. But if you want to add them, stir about a cup of raisins in during the last hour of cooking. Also, to change it up a bit, you could used dried cranberries as well. 
This is a sponsored conversation written by me on behalf of Taste of Home. The opinions and text are all mine.

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