1 5 Quart Crock Pot Rice Pudding
Indulge in the creamy, comforting goodness of this 1.5 Quart Crock Pot Rice Pudding, a timeless dessert made effortlessly in your slow cooker. Perfectly tender long-grain or jasmine rice is slowly simmered with rich whole milk, a touch of butter, and a blend of vanilla and cinnamon for warm, aromatic flavors, while optional raisins add a delightful burst of sweetness. The addition of a velvety egg and cream mixture creates the ideal custard-like texture, turning this dish into a luxurious treat. With minimal prep and a hands-off cooking process, this rice pudding recipe is a stress-free way to satisfy your sweet cravings. Whether served warm with a sprinkle of cinnamon or chilled for a refreshing dessert, this slow cooker creation is sure to delight family and friends at any gathering. Perfect keywords: slow cooker rice pudding, crock pot dessert, creamy rice pudding recipe, easy rice pudding.
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Recipe Information
Ingredients
- 1 cup uncooked white rice (long grain or jasmine)
- 4 cups whole milk
- 1 cup granulated sugar
- 2 tablespoons unsalted butter
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 0.5 cup raisins (optional)
- 2 units large eggs
- 1 cup heavy cream
- 0.25 teaspoon salt
Instructions
Rinse the rice under cold water to remove excess starch. Drain well.
Lightly grease the inside of a 5-quart crock pot with butter or non-stick cooking spray.
Add the rinsed rice, whole milk, granulated sugar, unsalted butter, vanilla extract, ground cinnamon, raisins (if using), and salt to the crock pot. Stir to combine.
Cover the crock pot with the lid and set it to low heat. Cook for 3 to 4 hours, stirring every hour to prevent the rice from clumping or sticking to the sides.
In a medium bowl, whisk together the eggs and heavy cream until smooth.
Once the rice is tender and most of the liquid has been absorbed (at around the 3-hour mark), slowly stir in the egg and cream mixture. Mix thoroughly to incorporate.
Cook for an additional 30 to 40 minutes on low heat, stirring occasionally, until the pudding thickens to your desired consistency.
Turn off the crock pot and allow the rice pudding to cool slightly. It will continue to thicken as it cools.
Serve warm or chilled. Garnish with a sprinkle of cinnamon or a drizzle of additional cream, if desired.
Nutrition Facts
Calories |
3520 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.9 g | 188% | |
| Saturated Fat | 83.8 g | 419% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 791 mg | 264% | |
| Sodium | 1209 mg | 53% | |
| Total Carbohydrate | 478.3 g | 174% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 299.1 g | ||
| Protein | 61.0 g | 122% | |
| Vitamin D | 12.7 mcg | 64% | |
| Calcium | 1400 mg | 108% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 2507 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
