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Slow Cooker Rice Pudding

Rated as 4.5 out of 5 Stars
9

"Super easy rice pudding made in a Crock Pot®. Yummo!"
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Ingredients

3 h 55 m servings 176
Original recipe yields 8 servings

Directions

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  1. Stir 4 cups milk, white sugar, and rice together in a slow cooker until the sugar dissolves; add margarine.
  2. Cook on High for 2 1/2 hours.
  3. Beat egg, 2 tablespoons milk, vanilla extract, almond extract, and salt together in a bowl.
  4. Temper the egg by stirring a small amount of the hot rice mixture into the egg mixture to gently warm the egg without cooking it; stir the egg mixture into the rice in the slow cooker.
  5. Continue cooking on High until creamy, about 15 minute more.
  6. Transfer pudding to a glass baking dish, cover with plastic wrap leaving two corners uncovered to vent, and refrigerate until chilled completely, at least 1 hour.

Nutrition Facts


Per Serving: 176 calories; 4.5 27.7 5.8 33 113 Full nutrition

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Reviews

Read all reviews 95
  1. 109 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I have made this recipe twice- first I made it exactly as listed and then on the second try I made it with some modifications and loved it. Here is what I did and I think it made it a 5 star- 4 ...

Most helpful critical review

First of all, I really liked the flavor of the pudding with the almond extract. I'm going to have to try that again with rice pudding. Secondly, the consistency of the "pudding" was nice and cre...

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I have made this recipe twice- first I made it exactly as listed and then on the second try I made it with some modifications and loved it. Here is what I did and I think it made it a 5 star- 4 ...

I made this the other day, and it was perfect! But, instead of white rice, I used brown because that's what I had on hand. And I used equal parts coconut milk abd regular. I also recommend addin...

Super easy - turned out much better than the old oven method. I doubled the recipe but instead of doubling the sugar - I changed the 1/2 cup to 3/4 cup (instead of a whole cup for double batch)...

First of all, I really liked the flavor of the pudding with the almond extract. I'm going to have to try that again with rice pudding. Secondly, the consistency of the "pudding" was nice and cre...

I have always had trouble making rice pudding...don't know why...but I simply adore it. Was in the mood today for some, found this recipe and this will be my go to recipe. It is wonderful!! Sim...

This as an excellent recipe. I have never made it this way. I usually so it on the stove for hours. This came out perfect.

Just finished making this and although it is still hot, it is very yummy. It's not too sweet (which I like) so if you're looking for a sweet dish I would add extra sugar. I didn't have almond ex...

My slow cooker must run pretty high, because after an hour almost all the milk was cooked out. Luckily, I was keeping an eye on it. I turned it to "keep warm" & added about 1/2 a cup of half & h...

I thought this recipe was really great. Instead of regular long grain rice I used a short grain rice - choose something suitable for sushi or risotto. I also added 1 whole clove, some cinnamon...