Description
This creamy and comforting Crock Pot Rice Pudding recipe delivers a rich, perfectly cooked dessert with minimal effort. Made in a slow cooker, it uses whole milk and a blend of sugars and spices to create a warm, satisfying pudding that’s perfect for family gatherings or cozy nights in.
Ingredients
Scale
Ingredients
- 1/4 cup Butter
- 6 cups Milk (whole milk is best – skim milk is too watery, so use at least 2%)
- 2 bags Success Rice – Boil in bags
- 1 cup Sugar
- Pinch Salt
- 1 teaspoon Cinnamon
- 1 teaspoon Vanilla
- 1/3 cup Brown Sugar
Instructions
- Melt Butter: Place the butter in the bottom of a 4 quart slow cooker or Crock-Pot, and let it melt completely.
- Coat Rice: When the butter has melted, add the uncooked rice and stir to coat all the grains evenly with the melted butter.
- Add Remaining Ingredients: Pour in the milk, sugar, salt, cinnamon, vanilla, and brown sugar. Stir all together thoroughly to combine the flavors.
- Cook Pudding: Cover the Crock-Pot with its lid and cook on low heat for 3 to 4 hours, stirring occasionally to prevent sticking and ensure even cooking.
- Check for Doneness: When the rice is fully cooked and the pudding has thickened to a creamy consistency, the dish is ready.
- Cool Slightly: Turn off the Crock-Pot and let the rice pudding cool for about 15 minutes before serving.
- Serve: Spoon the pudding into small dishes or ramekins, sprinkle with additional cinnamon if desired, and enjoy this warm, comforting dessert.
Notes
- Using whole milk is crucial for a creamy texture; skim milk produces a watery pudding.
- Stir occasionally during cooking to prevent rice from sticking to the bottom of the Crock-Pot.
- If you prefer a sweeter pudding, adjust sugar amounts to taste.
- Leftovers can be refrigerated and reheated gently before serving.
- Adding raisins or nuts is an optional variation to enhance texture and flavor.
