I love rice pudding and I also LOVE my slow cooker. A slow cooker is a working mom's best friend so I try to utilize mine as often as possible. Since I created this recipe one rainy Saturday, it has become a go to staple that provides many more servings than the store bought tub for just under the price of the premade brand.
What You Need:
3 cups milk
1 cup uncooked rice (short grain, like arborio, works best)
3/4 cup confectioner's sugar (I like mine a little less sweet so you can adjust the amount of sugar to suit your taste)
1/3 cup butter
2 tablespoons vanilla extract
1 1/2 tablespoons cinnamon
Pinch of Salt
Directions:
Add all ingredients into slow cooker, stir
Cover and set your slow cooker for 3 1/2 to 4 1/2 hours on high
Stir every 30 minutes or so
Pudding is done when desired creaminess is reached
Serve hot or refrigerate and serve cold
Notes:
Cooking time and amount of liquid required varies slightly depending on the type of rice that you use. This recipe was formulated to my taste but you can experiment with rice variety, amounts of liquid and amounts of sugar/cinnamon to suit the tastes of your family. You can also add raisins if desired.
Also, while most slow cooker recipes can be left alone for hours at a time, I don't recommend doing that with this recipe because of the temperamental nature of rice and dairy when cooked.
When I make this recipe, I usually eat it for dessert and for breakfast.
Happy noshing!
