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Rice Pudding in a Slow Cooker

Rated as 2.39 out of 5 Stars
0

"This pudding is done in a slow cooker, and tastes wonderful after a cold day in the snow, or a long walk on a cold night. Excellent for Christmas Eve. It is very inexpensive to make, and it freezes well if you want to make a double batch. It is best served warm with a pinch of nutmeg or ground cloves. Add baked apples for an extra special treat."
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Ingredients

2 h 10 m servings 321
Original recipe yields 8 servings

Directions

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  1. Place the rice, sugar, evaporated milk, vanilla, cinnamon stick, and nutmeg into a slow cooker. Cover, and cook on Low for 1 1/2 hours, stirring occasionally. Remove cinnamon stick, and serve warm.

Footnotes

  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.

Nutrition Facts


Per Serving: 321 calories; 7.5 56.4 8.2 27 102 Full nutrition

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Reviews

Read all reviews 49
  1. 59 Ratings

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

You have to use short grain rice Arborio the kind used in risotto. Long grain is not meant for pudding. Only short grain will make a creamy pudding.

Most helpful critical review

This recipe tasted fine, but the recipe is wrong when it instructs you to cook the pudding on "low;" I cooked the mixture on low for four hours and the rice was still crunchy. I finally just had...

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You have to use short grain rice Arborio the kind used in risotto. Long grain is not meant for pudding. Only short grain will make a creamy pudding.

I just finished making this pudding. I was sceptical at first after reading the other reviews, but I must say I disagree with most of them. I like this a lot. It is creamy, the rice is tender...

This recipe tasted fine, but the recipe is wrong when it instructs you to cook the pudding on "low;" I cooked the mixture on low for four hours and the rice was still crunchy. I finally just had...

I made a few changes to this recipe, but it's now become a favourite with my family. The most important thing is that the rice needs to be cooked first. The other changes I made were to reduce s...

This had a great flavor and was creamy. I did however, have to cook this on high for 7 hours total, and had to stir every 20-30 minutes. I also had to add an additional half gallon of whole mi...

First off I would have liked it to have explained the glutinous rice, stating that it is the japenese sticky rice, for people who do not cook very much. I used regular white rice and cooked it f...

I think something is missing from this recipe. It says two hours of cooking time but the instructions only say one and a half. I wonder if it was supposed to be 1 hour on high and 1 hour on lo...

Clearly this recipe was not field tested by the chef prior to submitting to Allrecipes.com. This was bad. I have a feeling that the chef meant for INSTANT rice to be used (?) but the recipe do...

I had to add half a gallon of milk. I also cooked on high for four and a half hours. After that it came out great, nice and creamy.