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

Susan

Recipe Summary

prep:
10 mins
cook:
2 hrs 45 mins
additional:
1 hr
total:
3 hrs 55 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Stir 4 cups milk, white sugar, and rice together in a slow cooker until the sugar dissolves; add margarine.

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  • Cook on High for 2 1/2 hours.

  • Beat egg, 2 tablespoons milk, vanilla extract, almond extract, and salt together in a bowl.

  • 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.

  • Continue cooking on High until creamy, about 15 minute more.

  • 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

176 calories; protein 5.8g; carbohydrates 27.7g; fat 4.5g; cholesterol 33.3mg; sodium 112.8mg. Full Nutrition
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Reviews (126)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/03/2015
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 cups milk 1/2 cup white sugar 1/4 brown sugar 1/2 cup long grain rice 1 tablespoon butter 1 egg 1/2 teaspoon vanilla extract 1/4 teaspoon almond extract 1/2 tsp cinnamon raisins Directions- 1. Stir 4 cups milk, white sugar, brown sugar and rice together in slow cooker till you dissolve sugar. Add extracts and raisins, cinnamon and butter. 2. Cook on High for 2 hours and 15 minutes. 3. Beat egg and 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. 4. Cook on high 15 more minutes. 5.Transfer pudding to glass baking dish then cover with plastic wrap, leaving two corners to vent, for at least 1 hour. Read More
(135)

Most helpful critical review

Rating: 3 stars
11/06/2014
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 creamy. Mine got a little eggy but that was my fault for not mixing it in slowly enough. The problem was I let my pudding cook for almost 4 hours on high and the rice was still crunchy. I didn't have time to let it cook anymore and it was starting to burn on the sides. So I had to eat crunchy rice pudding which I really don't ever want to do again. I don't notice with other recipes that my crock pot cooks at a lower temp. I saw that one other reviewer had to cook for 5 hours and I'm sure another hour would have made a difference. Read More
(20)
144 Ratings
  • 5 star values: 97
  • 4 star values: 32
  • 3 star values: 8
  • 2 star values: 2
  • 1 star values: 5
Rating: 4 stars
01/02/2015
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 cups milk 1/2 cup white sugar 1/4 brown sugar 1/2 cup long grain rice 1 tablespoon butter 1 egg 1/2 teaspoon vanilla extract 1/4 teaspoon almond extract 1/2 tsp cinnamon raisins Directions- 1. Stir 4 cups milk, white sugar, brown sugar and rice together in slow cooker till you dissolve sugar. Add extracts and raisins, cinnamon and butter. 2. Cook on High for 2 hours and 15 minutes. 3. Beat egg and 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. 4. Cook on high 15 more minutes. 5.Transfer pudding to glass baking dish then cover with plastic wrap, leaving two corners to vent, for at least 1 hour. Read More
(135)
Rating: 5 stars
07/27/2014
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 adding a cinnamon stick when you put the milk, rice, and sugar together, and let it cook with the cinnamon Read More
(44)
Rating: 5 stars
08/05/2014
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). It was still plenty sweet. Read More
(36)
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Rating: 3 stars
11/06/2014
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 creamy. Mine got a little eggy but that was my fault for not mixing it in slowly enough. The problem was I let my pudding cook for almost 4 hours on high and the rice was still crunchy. I didn't have time to let it cook anymore and it was starting to burn on the sides. So I had to eat crunchy rice pudding which I really don't ever want to do again. I don't notice with other recipes that my crock pot cooks at a lower temp. I saw that one other reviewer had to cook for 5 hours and I'm sure another hour would have made a difference. Read More
(20)
Rating: 5 stars
05/10/2014
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. Read More
(20)
Rating: 5 stars
12/31/2014
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!! Simple to make and very tasty. Very creamy which is something I could never achieve with other recipes. I added a couple of handful of raisins before it was done...simply out of this world! Thanks for sharing! Almost forgot I added some half and half in the milk mixture.... Read More
(18)
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Rating: 4 stars
01/12/2014
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 extract so I added more vanilla extract to make up for it. Topped it off with powdered cinnamon. Read More
(16)
Rating: 5 stars
08/24/2014
Easy and excellent recipe! Hubby loved it, and it was so easy to make. Followed the recipe as stated, only added a cinnamon stick to the milk at the beginning. Did I mention easy? Was a bit runnier than we are used to, so just took the lid off and let the moisture evaporate. It smells lovely as it is cooking, then the pudding set up real nice after in fridge for a few hours. Easy. Read More
(12)
Rating: 5 stars
09/18/2017
I don't normally write reviews but on this occasion I thought that I ought to, I search endlessly for a decent rice pudding recipe to be cooked in my crockpot slow cooker and finally I found theeee best recipe ever!! Thank you. I read most of the reviews before hand in order to avoid making mistakes but to be honest there is nothing to it, it's dead easy. I followed the instructions as it is but the only thing I did was doubling the amount because I thought the original quantities not enough for a big family! So 1 cup of rice and 8 cups of milk and kept the same measurements to the rest of the ingredients!!! Haven't said that it took 5 hours to cook and I must say that after 2 1/2 hours I opened the lid to check because nothing was happening and milk still the same so I gave it a stir and added another additional hour!!! After the hour has finished I checked again and still too watery, gave it another stir and added another hour! Then I started see results!!! when the hour was over I followed step 4 and added another 1/2 an hour and when I scooped it out it came out to a tee!!. Will definitely definitely recommend and make it again Read More
(11)
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