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Rice Pudding

For an old-fashioned sweet treat just like Grandma used to make, try this slow-cooker rice pudding. It has a rich cinnamon flavor and is made wonderfully light after whipped cream is stirred in at the end. —Jennifer Bennett, Salem, Indiana
  • Total Time
    Prep: 15 min. Cook: 3 hours + chilling
  • Makes
    4 servings

Ingredients

  • 1-1/4 cups 2% milk
  • 1/2 cup sugar
  • 1/2 cup uncooked converted rice
  • 1/2 cup raisins
  • 2 eggs, lightly beaten
  • 1 teaspoon ground cinnamon
  • 1 teaspoon butter, melted
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon lemon extract
  • 1 cup heavy whipping cream, whipped
  • Additional whipped cream and ground cinnamon, optional

Directions

  • In a 1-1/2-qt. slow cooker, combine the first nine ingredients. Cover and cook on low for 2 hours; stir. Cover and cook 1-2 hours longer or until rice is tender. Transfer to a small bowl; cool. Refrigerate until chilled.
  • Just before serving, fold in whipped cream. If desired, garnish with additional whipped cream and cinnamon.

Slow-Cooker Rice Pudding Tips

What is converted rice? Do I have to use it for the recipe?

Converted rice is partially boiled rice. You can use it for this slow-cooker rice pudding recipe, or you can use a long grain rice of your choice like jasmine or basmati.

How do you thicken rice pudding?

Both the eggs and whipping cream thicken this recipe—but you can add a little more of either if you'd like a thicker result.

How long does homemade rice pudding last? Can you freeze it?

Rice pudding recipes last in the fridge for about four days. For best results, chill or freeze it without the whipped cream added. To use, thaw in the refrigerator overnight and fold in the whipped cream.
Nutrition Facts
3/4 cup: 437 calories, 17g fat (10g saturated fat), 157mg cholesterol, 87mg sodium, 63g carbohydrate (39g sugars, 1g fiber), 8g protein.

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