Crock Pot Rice Pudding

  • Prep Time: 5 mins
  • Total Time: 5 hrs 5 mins
  • Servings: 8
  • About This Recipe

    “This Company’s Coming recipe for rice pudding is by far the easiest one I have ever made. I might add an extra tablespoon or so of sugar next time, and maybe top the vanilla up to a full 2 teaspoons. However, it did taste just fine as is. The cinnamon taste is VERY mild, so you may want to sprinkle more cinnamon on top of individual servings.”

    Ingredients

  • 3/4 cupshort-grain rice
  • 1 (13 1/2 ounce) cans evaporated milk( skim is fine, 385ml)
  • 2cupswater
  • 1/3 cupwhite sugar
  • 1/2 cupraisins
  • 1 1/2 teaspoonsvanilla
  • 3/4 teaspoonsalt
  • 1 (3inch)cinnamon sticks
  • Directions

  • Combine all ingredients in slow cooker; stir well.
  • Cover and cook on Low for 4 to 5 hours or on High for 2 to 2-1/2 hours.
  • Stir twice during cooking period.
  • Reviews

  • “I really liked this.Certainly easy to do.I used skim milk instead of water.I also had to add quite a bit more near the end of the cooking time.I also added some powdered cinnamon while it was cooking.Good recipe.”

  • “Yum, yum, yummy in my tummy!I have never really been a big fan of Rice Pudding but I gotta give it to you, this is pretty good.I told my BF to pick out some recipes that he wanted me to cook and this was one of them.We liked it a little sweeter so I added a touch more sugar and a tiny bit more cinnamin as you suggested.I think I will make this LOTS more during the coming winter months.Thanks!”

  • “Very easy to do!I cooked mine for 3 hours and 45 minutes on low and for an hour on high, and it came out good…I think my crock actually cooks really low.It was delicious…thank you for the recipe!”

  • “This recipe fit perfectly in my Crockette slow cooker.The cook time in the recipe was perfect.”

  • “a painless and good recipe.”

  • “I love rice pudding but can never find any that’s healthy. So now that I have my crockpot I can make it! I used brown rice with vanilla almond milk instead of evaporated milk and just used a dash of sugar. Instead of the vanilla I used a vanilla chai latte mix and also added extra cinnamon. Amazing and vegan!”

  • “I Love this recipe , so easy.I used 1 pack powdered milk instead of canned milk . I also omitted the salt and added 1/2 the vanilla and the other 1/2 after pudding finished. Too little sugar in this recipe , so I added 5 paks of artificial sweetner.I also doubled this recipe and added more raisins than recipe called for.Also, if too thick when done add a little milk at a time until it is the consistency you want. Very good and nutritious with the powdered milk , which by the way is skim and worked well. If you use powdered milk wisk it in the water until disolved.”

  • “Made as directed except I didn’t have a full can of evap milk so I used the half a can I had and half a can of heavy cream.Added some red raisins.Cooked for 3 1/2 hours and was creamy and delish. A lot less effort than the traditional stove top method and just as tasty.This is a keeper.Oh btw my crock pot is one of the real small ones and this filled it up pretty good.I think using a larger pot would not work out as well.”

  • “I halved the recipe to make in my 1.5 quart crockpot and it turned out great!”

  • “I made this recipe exactly as is only with almond milk.I love almond milk and find when I bake with it I don’t notice a difference.However it was not great with the rice pudding.Everything about the rice pudding other than the taste of almond milk was perfect.Good consistency, sweet enough, easy.I will make it again with real milk.”

  • “I was so pleased with this recipe! It turned out just delish – although I did tweak it a bit…. I used arborio rice, added 200ml of cream (the long life kind in the box) instead of the evap milk, and used skim milk to make up the rest of the liquid. I also added some grated lemon rind (so yum!) and used 1/2 cup sugar & 2 tsp vanilla. I also added a few dots of butter to the top…. I set this on a timer while at work for around 5 hours on low, and it was perfectly cooked when I got home. It was perhaps slightly on the dryish side, rather than liquidy but still yum! It may have been a bit nicer if I’d been home to stir it but it had a nice cinnamony crust (I used a good splash of powder as I had no sticks!). This will be a staple – it was so good!!! Thank you for sharing this! I was thrilled with the result…”

  • “I really enjoyed this recipe, so thank you for posting.I used arborio rice for the short grain rice and upped the vanilla to two large splashes.One thing that you may want to watch is at the end of the cooking time it finishes VERY quickly.”

  • “I agree with all of the above.I used “Sugar in the Raw” brand sugar and three cinnamon sticks and the pudding was fine.Even more cinnamon could be used.I will make this again.”

  • “I made this to use up a surplus of rice, but now after finding this recipe, I will be making extra rice on purpose!! This couldn’t be any easier! The first bowl that I had, I burned my tongue on because I couldn’t wait for it to cool off 😉 It was a little “soupy” while it was hot, but the next day I had some for breakfast on the consistancy was great. Thanks! I will be making this again soon!”

  • “I’m a big fan of rice pudding, but found this one just edible and less than exciting. The biggest thing it was lacking was creaminess. So I wound up heating it on the stove over medium heat, separately beating an egg with 1/2 cup of milk and adding the milk/egg mixture to the rice pudding. I continued to heat it on medium until it thickened, then removed it from heat and added 1 tablespoon of butter…. MUCH BETTER.”

  • “This is so good. I did add more sugar, we make it all the time”

  • “Huge hit at a friends dinner gathering a few weeks ago.I did add cinnamon to the pot as it was cooking.I found I was lacking only one thing when the evening was finishing up: to-go containers!I had several requests for the recipe as well as a ‘breakfast portion to-go’, haha.I printed out the recipe as a hostess gift, as well. Thanks for a great recipe!”

  • “I made this for Christmas one year and forgot the review.It was really good and really easy.I am planning to make it again for my sons’ Blue and Gold banquet Saturday.I don’t keep cinnamon sticks around so I used all powdered cinnamon for mine.Yum!”

  • “I am giving it 3 stars for ease of preparation, but maybe I am just partial to the old fashioned style of rice pudding. This was salty for our taste and not very creamy. It also could have been the slow cooker I used, one of the “smart pots” that are large and oval and perhaps it exposed too much surface area. We are going to play around with it a bit and see how we can make it work in our pot.”

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