Crock Pot Caramel Rice Pudding
Indulge in the creamy decadence of Crock Pot Caramel Rice Pudding, a comforting dessert that combines rich flavors with effortless preparation. This slow-cooked treat features tender long-grain white rice simmered to perfection in a luscious blend of whole milk, heavy cream, and the deep sweetness of brown sugar. Infused with vanilla and finished with a velvety custard texture, thanks to tempered egg yolks, this pudding sets itself apart as the ultimate cozy dessert. Ideal for serving warm or chilled, it’s perfect for any occasion and can be garnished with a sprinkle of cinnamon for added warmth. With its hands-off crock pot method, this caramel rice pudding is the perfect fusion of simplicity and indulgence, making it a must-try for busy home cooks craving a homemade dessert.
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Recipe Information
Ingredients
- 1 cup Long grain white rice
- 4 cups Whole milk
- 1 cup Heavy cream
- 0.75 cup Brown sugar
- 0.33 cup Granulated sugar
- 0.25 teaspoon Salt
- 2 teaspoons Vanilla extract
- 2 large Egg yolks
- 2 tablespoons Butter
- 0.25 teaspoon Ground cinnamon (optional for garnish)
Instructions
Rinse the rice thoroughly under cold water until the water runs clear. This helps remove excess starch and prevents the pudding from becoming sticky.
In the crock pot, combine the rinsed rice, whole milk, heavy cream, brown sugar, granulated sugar, and salt. Stir well to distribute the ingredients evenly.
Cover and cook on LOW for 3-4 hours, stirring occasionally to prevent the rice from clumping or sticking to the sides. Cook until the rice is tender and the mixture has thickened to a pudding-like consistency.
In a small bowl, whisk together the egg yolks and vanilla extract. Slowly add about 1/4 cup of the hot rice mixture from the crock pot to the egg yolk mixture, whisking constantly to temper the eggs.
Pour the tempered egg mixture back into the crock pot and stir well to combine. This step helps create a richer, custard-like texture for the pudding.
Add the butter to the crock pot and stir until melted and fully incorporated.
Turn off the crock pot and let the rice pudding sit for 10-15 minutes to cool and thicken further. If it seems too thick, you can stir in a splash of milk for desired consistency.
Serve warm or chilled. Optionally, sprinkle with a dusting of ground cinnamon before serving.
Nutrition Facts
Calories |
488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.0 g | 31% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 128 mg | 43% | |
| Sodium | 202 mg | 9% | |
| Total Carbohydrate | 58.3 g | 21% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 48.8 g | ||
| Protein | 7.2 g | 14% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 227 mg | 17% | |
| Iron | 1.2 mg | 6% | |
| Potassium | 315 mg | 7% | |
*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.
