1 cup uncooked white rice 1 cup sugar 8 cups milk 2 eggs 1/2 cup milk 2 teaspoons vanilla extract 1/4 teaspoon salt nutmeg or cinnamon
Combine rice, sugar and 8 cups milk in slowcooker. Stir well and cook on HIGH for 4 hours.
After this time, rice should be fully cooked. Then it's time to mix together the eggs, 1/2 cup milk, vanilla, and salt (use a fork or whisk to mix well). Pour into slow cooker and stir to mix into cooked rice/milk.
Cover and cook for 20 more minutes (pudding will thicken during this time).
Serve warm, sprinkled with nutmeg or cinnamon, or allow to cool. May store in the fridge for 3-4 days.
I will cut back on the sugar. I only added 3/4 of a cup and it was way to sweet for us. But overall a good recipe.
Mar 14, 2013
Really enjoyed this pudding and it was simple to make. I followed the recipe exactly the first time and it turned out too soupy. The second time I made it, I cut the milk in half to just a tad over 4 cups and it turned out perfectly. Some folks might like it on the soupy side; we like it a little more firm.
Jan 18, 2013
Absolutely delicious! Grandson's ate is as a porridge for breakfast and loved it. Making it again tonight!
Feb 25, 2012
We love this pudding recipe. It really cooks the rice so the consistency isn't rice-like but mushier. My husband likes it better this way. Easy to make and smells great while cooking!
Jan 15, 2010
I made the pudding with skim milk instead of whole milk. It was very delish! I think next time I won't cook it for 4 hrs. in slow cooker as it was a little mushy, but the family loved it.