If you're a fan of the menu at this American chain of restaurants which serves a variety of foods such as burgers, steaks, pasta, and seafood then you'll love this collection of copycat recipes.
Perfect Slow Cooker Rice Pudding
- add review
- #102358
If you love rice pudding and love cooking with your crock pot then here is a recipe for the best of both worlds. It's an easy way to make a simple, family-friendly dessert. Remember, all crock pots heat differently so you may need to adjust the cooking time.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
20 reviews
2 comments
ingredients
1 cup uncooked long-grain white rice
1 cup sugar
8 cups milk
2 eggs, beaten
1/2 cup milk
2 teaspoons vanilla extract
1/4 teaspoon salt
ground nutmeg or cinnamon, as desired
directions
Preheat the empty slow cooker on high heat for 15 minutes.
Combine the rice, sugar, and first measure of milk in the slow cooker. Mix well then cover the slow cooker and cook on high heat for 4 hours or until the rice is fully cooked.
Beat together the eggs, remaining milk, vanilla, and salt until fully blended. While stirring, pour the egg mixture into the cooked rice and mix until completely incorporated.
Cover the slow cooker and cook for 20 additional minutes or until the rice pudding has thickened.
Serve the crockpot rice pudding warm, sprinkled with grated nutmeg or cinnamon. Or, let it cool and serve at room temperature or chilled. Store leftovers in the refrigerator for up to 3 days.
added by
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.recipe tips
Stir the rice pudding occasionally during the cooking process to promote even cooking and prevent sticking.
Adjust the sweetness to by adding more or less sugar.
For a richer flavor, you can substitute some of the milk with heavy cream.
Try different spices and flavorings such as cardamom, cloves, or almond extract for a twist.
Top the rice pudding with toasted nuts, fresh fruit, or a dollop of whipped cream for added presentation and texture.
For a dairy-free version, use coconut milk or almond milk for a creamy alternative.
Try adding a splash of rum or brandy for a boozy twist on this classic dessert.
common recipe questions
Why should I preheat the slow cooker?
Preheating the slow cooker helps to start the cooking process more quickly which helps keep the rice from becoming mushy.
Can I use a different type of rice?
You can use different types of rice, but keep in mind that the texture and cooking time may vary. Arborio rice will result in a creamier texture, while brown rice will require a longer cooking time.
What if I don't have nutmeg or cinnamon?
You can leave out the nutmeg or cinnamon, or substitute with other spices like cardamom or allspice for a different flavor.
Can I use a non-dairy milk alternative?
You can use a non-dairy milk alternative like almond milk, coconut milk, or soy milk, but the flavor and consistency may be slightly different.
Can I add raisins or other dried fruits?
You can add raisins, dried cranberries, chopped apricots, or other dried fruits during the cooking process for added sweetness and texture.
What if the rice pudding is too thick?
If the rice pudding is too thick, you can stir in additional milk or cream to reach your desired consistency.
How should I store and reheat leftovers?
Store leftover rice pudding in the fridge in an airtight container for up to 3 days. Reheat in the microwave or on the stovetop with a splash of milk to regain the creamy consistency.
Can I freeze rice pudding?
Rice pudding can be frozen, but the texture may change slightly. Thaw in the refrigerator and stir well before serving.
tools needed
Slow Cooker: For cooking the rice pudding.
Measuring Cups and Spoons: For accurately measuring out the rice, sugar, milk, and other ingredients.
Whisk: For beating the eggs, milk, vanilla, and salt together until fully blended.
Mixing Spoon: For stirring the rice, sugar, and milk mixture in the slow cooker, as well as for mixing in the egg mixture.
Grater: Optional but useful for grating fresh nutmeg or cinnamon to sprinkle over the finished rice pudding.
what goes with it?
Lemon Shortbread Cookies: the buttery richness of the shortbread will complement the creamy texture of the rice pudding. Plus, the citrusy zing from the lemon zest will add a refreshing contrast to the sweetness of the dessert.
Caramel Sauce Drizzle: drizzle a generous amount of warm caramel sauce over the rice pudding for an extra layer of decadence.
Toasted Almonds: sprinkle a handful of toasted almond slices on top of the rice pudding for a crunchy texture contrast.
Chocolate Shavings: grate some dark chocolate over the rice pudding for an extra touch. The bitterness of the chocolate will balance out the sweetness of the dessert.
beverage pairings
Wine Pairings
White Zinfandel: With its hint of sweetness and light, fruity flavor, a White Zinfandel can balance out the creaminess of the rice pudding. The fruit notes will complement the vanilla and cinnamon flavors in the dessert.
Moscato: If you prefer a sweeter wine, a Moscato with its floral aroma and peachy notes can bring out the sweetness of the rice pudding. It's a refreshing pairing that won't overpower the dessert.
Merlot: For those who like a red wine, a Merlot with its plummy and velvety texture can be a surprising match for rice pudding. The warm spices in the wine can enhance the cinnamon flavors in the dessert.
Other Alcohol Pairings
Kahlua: The coffee and rum flavors in Kahlua can add a rich depth to the rice pudding.
Spiced Rum: Consider adding a splash of spiced rum to your rice pudding or enjoy a glass on the side. The warm spices in the rum can enhance the cinnamon and nutmeg flavors in the dessert.
Baileys Irish Cream: The creamy, sweet, and slightly boozy Baileys can be a lovely accompaniment to the rice pudding.
Non-Alcoholic Pairings
Hot Chocolate: Who says you need alcohol to enjoy a tasty pairing? A cozy cup of hot chocolate can be the perfect match for rice pudding.
Vanilla Chai Tea: If you prefer something with a bit of spice, a vanilla chai tea can be a delightful non-alcoholic option. The warm spices in the tea can complement the cinnamon and nutmeg in the rice pudding.
Coconut Water: For a refreshing and hydrating option, consider pairing your rice pudding with coconut water. The light, tropical flavors can provide a nice contrast to the creamy dessert.
nutrition data
483 calories, 13 grams fat, 75 grams carbohydrates, 16 grams protein per serving.
In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
see more crock pot dessert recipes
reviews & comments
May 7, 2021
This recipe is PERFECT! I made it in class with my students using the skim milk they often (cringe) throw away. We're not allowed to save it because of COVID. We are making it again today with 1 1/2 times the ingredients for a larger batch. Crossing my fingers that it turns out. THANK YOU FOR THIS!! My students all wanted the recipe!!
April 8, 2020
Used all 4 cups cow milk, 1 cup cream and 3 cups almond milk.cooked on low in slow cooker whole night. In morning added egg and more milk, perfect!!
February 22, 2020
I used 3 eggs and substituted 1/2 cup of whipping cream instead of milk. It was smooth and delicious
February 24, 2019
I love love love this recipe! I've made it many times. The only adjustment I needed was to heat the milk first. If you don't, it takes FOREVER to cook. If you do heat the milk first, you should check it in 3.5 hours - mine cooked very quickly with the heated milk. You won't be disappointed with this one!
What do you mean by âthe first measure of milkâ? Your recipe does not state â8 cups of milk, dividedâ. Please explain, thank you.
There are two listings of milk in the ingredient list. The first is 8 cups and the second is 1/2 cup.
November 3, 2018
with all the rave reviews i thought i couldnt go wrong - something wrong happened. followed everything to a t. i used basmati rice & cut down the amount of sugar & used 2 stevia tablets. the rice was overall, rice grains were gluggy/mushy but seperated(?)- everything else was ok but it wasnt what i wanted. dont think id bother again, it was a longer then what i wanted experiment.
October 10, 2018
Perfect Slow Cooker Rice Pudding............seems to be just exactly that! I just finished making it and tasted it and it really is delicious and the rice was not mushy, it was tender and smooth. I made it as written except for one little thing........I used two egg yolks and not the whole egg. I will be making this again and again this fall/winter. My rice cooker must run hot because I cooked it on Low and it still only took 4 1/2 hours. I did heat the milk in the micro before I put into crockpot with rice and sugar. Thank you for this wonderfully easy recipe.
April 11, 2018
I tried this tonight and was pleasantly pleased! We will be having this again.
October 17, 2017
Wow is this a good recipe.
April 29, 2017
I tried this today and it tasted awesome. However after 4 hours on high the rice was still uncooked. My Crock Pot must not heat up enough (although it cooks everything else fine). I did use Basmati rice, so maybe the cook time is longer? After 4 hours I transferred it to a pot and simmered it for 20 min. to cook the rice and then added the egg and vanilla. I didn't even use the extra milk and it turned out great, no egg curdles, just kept wisking constantly as I added the egg. I then simmered for another 12 minutes, removed from the heat and let it sit for an hour or so. Served it still warm and everyone raved about it and wanted more. I will definitely make this again. However, I am told that I will have to make it the same way....double cooked rice pudding! (I also forgot the cinnamon/nutmeg) Thanks for the recipe!!
April 2, 2017
delicious and not too sweet!
do you think making it with brown rice would make it less mushy
Brown rice requires a much longer cooking time than white rice and we haven't tested that in this recipe so you'd have to experiment. If you do use brown rice I would recommend taking the advice below about heating the milk beforehand.
December 25, 2016
Tried this recipe a couple of days ago and was not disappointed! I use to make it in a double boiler on the stove with a recipe handed down by my mom but now will be using our crock pot to make rice pudding much more often. Everyone loves it, warm or cold, it's divine! I didn't change a thing. Thanks so much for posting.
November 28, 2016
I've made this for years. It's a family favorite.
October 8, 2016
Here's a trick for those who have trouble with this recipe making the rice mushy - heat the milk first. My sister made this and it turned out great but she has a crock pot that often overcooks things. I made it in my crock pot that never overcooks and it didn't turn out. I tried again this time heating the milk (about to the temp that you scald at) and it was PERFECT! Also, to the person that had egg whites floating in it, there is no way you did that right! Try again, it is a good recipe.
February 22, 2016
This recipe should be scrapped. way too sweet, too much milk, rice was overcooked, when I put eggs in, they curdled and I had egg whites floating throughout. I even tempered eggs first w/some of the hot milk. I did not add the extra 1/2 cup of milk w/the eggs. still too thin.
Oh my - if you had egg whites "floating throughout" then it sounds like you didn't beat them enough before adding them (since it says to combine them with the additional 1/2 cup milk maybe you skipped this step?). Since crock pots all heat differently it's hard to troubleshoot when recipes don't turn out for someone else. It may be that your crock pot doesn't heat up fast enough, that's one reason I've encountered when rice doesn't cook properly in a crock pot. You could try heating the milk before adding it if that's the case.
November 22, 2013
This was a little eggier than I thought it would be. Tasted good and was sweet enough just the texture was more eggy.
August 30, 2013
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.
March 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.
January 18, 2013
Absolutely delicious! Grandson's ate is as a porridge for breakfast and loved it. Making it again tonight!
February 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!
January 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.