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This slow cooker rice pudding is loaded with flavor – who knew rice could be perfect for dessert?!
Slow Cooker Rice Pudding
This old-fashioned rice pudding is the perfect dessert to make on chilly days. It's creamy with a delightful pop of cinnamon to warm your tummy after dinner.
Plus, it's made in the slow cooker so you can prepare it early in the day and do just a little bit of mixing right before serving. Here's how to make this yummy dessert.
MENU TIP: This Crockpot Rice Pudding recipe is from week 6 of our slow cooker volume 1 menu planning made easy set!
Ingredients for Rice Pudding
- 2% milk
- Rice
- Sugar
- Raisins (optional)
- Butter
- Salt
- Vanilla extract
- Egg
- Cinnamon
- Sour cream
Can you make Rice Pudding in a Slow Cooker?
Yes! This rice pudding recipe lends itself perfectly to the low-and-slow cooking method of your crockpot.
Start by adding most of your ingredients to your 4-quart slow cooker and mixing. Cover and cook on high 2 1/2 – 4 hours or until the rice is nice and tender and most of the liquid is absorbed.
Then, whisk the egg in a separate bowl. Take 1/2 cup of your hot rice mixture and add slowly to the egg. This tempers the egg and starts the cooking process. Mix well and slowly add back to your slow cooker, stirring constantly as you go.
Cover and let it cook 1 minute more. Then, turn off your slow cooker and let is stand for 5 minutes. Stir in your cinnamon and sour cream and enjoy this dessert served warm. You can eat as-is or top with your favorite fruit or nuts.
Rice Pudding
Ingredients
- 6 cups 2% milk
- 1 1/2 cups uncooked rice
- 1 cup sugar
- 1 cup raisins (optional)
- 3 Tbsp butter, melted
- 1/2 tsp salt
- 2 tsps vanilla extract
- 1 large egg
- 1 tsp ground cinnamon
- 1 cup light sour cream
Instructions
- Combine first 7 ingredients in a 4 quart slow cooker.
- Cover with lid and cook on high 2 1/2 - 4 hours or until rice is tender and most of the liquid is absorbed.
- Whisk egg in a separate bowl. Gradually add 1/2 cup hot rice mixture to egg, stirring constantly to combine.
- Add egg mixture back to slow cooker, stirring constantly.
- Cook for 1 minute. Turn slow cooker off and let stand 5 minutes.
- Stir in cinnamon and sour cream. Serve warm.
How can you store Rice Pudding?
Store leftover rice pudding in an air-tight container in the fridge for up to 4 days. Reheat in the microwave or on the stove and add a little bit of milk if needed to loosen up.
Looking for more yummy meals? This recipe is from week six of our slow cooker volume 1 menu plans, including this meal + 59 other AMAZING recipes (and 12 desserts too)! You'll also get lifetime membership in our private Facebook group, full of other families encouraging one another to make dinner each night together too.
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