Rice pudding is a delicious and creamy dessert or breakfast recipe. You can eat it warm, like it was a cream of rice type oatmeal breakfast, or you can eat it chilled with a bit of fresh fruit and whipped cream on top.
This recipe makes a large quantity, so you can make it early in the week and eat it every day! I did include directions below, though, if you’d like to make a smaller batch.
The last time I attempted a rice pudding it didn’t go over very well. I tried too hard to “fancy it up”—-this is a basic recipe, that is darn near perfect.
and it makes a LOT.
serves 12 or so
8 cups milk (I used half soy milk, and half fat free cow’s; any variety or combination is fine)
1 cup long grain white rice
1 cup sugar
1/4 cup heavy cream or half and half
2 teaspoons vanilla
1/2 teaspoon cinnamon
1/4 teaspoon salt
I used a 4 quart slow cooker.
Spray the stoneware insert with cooking spray, then combine the milk, rice, and sugar.
Stir well and cook on low for 4-6 hours, or high for about 4.
It took longer than I expected for my rice to become bite-tender—I did low for 3 hours, then high for another 2.
When the rice is tender, mix in a large mixing bowl, the eggs, cream, vanilla, cinnamon, and salt.
Scoop a 1/2 cup of the hot rice mixture into the mixing bowl and whisk.
Keep adding 1/2 cup at a time of the rice and milk mixture into the egg bowl until about half of the milk and rice mixture is gone from the slow cooker.
Then pour everything back into the pot.
Stir well. This is called “tempering your eggs”—you have to do this step, or your eggs will scramble on you when you add them to the crock.
Cover and cook on high for 1 hour.
Stir well, then take the lid off of the cooker and unplug it. When the rice pudding is room temperature, you can refrigerate it.
Some people like their pudding hot or warm, and some prefer it chilled—-it’s completely up to you.
Delicious! So way better than the last time…
I’d guess that this would serve 12 to 14 people as a dessert.
We had it for dessert and for an afternoon snack for a bit under a week. Super good.
Hey Steph! I want to cut this recipe in half, what do I do?
Great question! I’m so glad that you asked! 🙂 First off, you could use a 2-quart slow cooker, and simply cut everything in half (use 1 egg) and cook exactly the same way.
You can use an oven-safe dish (Pyrex or Corningware) that fits all the way inside of an oval 6-quart slow cooker. Spray that dish with cooking spray, then load in your cut-in-half ingredients (use 1 egg). I hope this is helpful!
more slow cooked desserts: