cdkitchen > recipes > meals / dishes > desserts > pudding and custards > rice pudding > perfect rice pudding
Perfect Rice Pudding
recipe at a glance
5 stars - 4 reviews
ready in: 2-5 hrs
recipe id: 102358
5 stars - 4 reviews
ready in: 2-5 hrs
serves/makes: 6
recipe id: 102358
BROWSE MORErice pudding
pudding and custards
desserts
crock pot rice pudding
crock pot pudding
crock pot desserts
RECIPE TOOLS:
print
email
save
add photo
add reviewRecipe Newsletter
ingredients
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
directions
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.
share this recipe:
more recipes like this
nutrition
483 calories, 13 grams fat, 75 grams carbohydrates, 16 grams protein per serving.
submitted by:
reviews
| 3 | 75% | |
 | 1 | 25% | |
 | 0 | 0% | |
 | 0 | 0% | |
 | 0 | 0% |
Guest: nana 2013-01-18
Absolutely delicious! Grandson's ate is as a porridge for breakfast and loved it. Making it again tonight!
Guest: Cindy 2012-02-25
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!
Guest: lovelylamma 2010-01-15
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.
Guest: Trish65 2013-03-14
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.
Advertisement
follow cdkitchen: 
