Crock Pot Rice Pudding
All the things to love
(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.
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
Give it all a gentle stir. Then dot the top with the remaining butter.
Cover and cook on low for about 3-4 hours.
- 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.
Add the milk, Minute Rice, sugar, salt, cinnamon, vanilla extract and brown sugar into the crock pot. Give it a gentle stir.
- Then dot the top with the remaining butter.
- Cover and cook on low for about 3-4 hours (stirring occasionally while cooking.)
- When the rice is tender, it is ready.
- Stir well, then top with a sprinkling of cinnamon.
You can use a round, oval or casserole-shaped slow cooker. Cooking times may vary slightly when using different shaped slow cookers. 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 thin it, just add a bit of milk until you reach the desired consistency. This dish is traditionally made with raisins added. 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.