Slow Cooker Sunday: Rice Pudding

For today’s Slow Cooker Sunday recipe I am bringing you dessert. Rice Pudding… One of my favorite desserts. And this is probably the simplest Slow Cooker item I have ever made hence this super short blog post.

In the bowl of my slow cooker I added all of my ingredients: Arborio rice, whole milk, water, sugar, salt and a cinnamon stick. Now, the true title of this rice pudding recipe was for a Moroccan Rice Pudding, but, since I opted not to use the orange water that was listed in the ingredient list I am assuming it’s just a plain rice pudding. I gave everything a good stir and then set it to cook on low…

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And after a short 4 hours my rice pudding was ready. Now, you might be tempted to leave it on longer since the rice will be tender, but, there will still be a considerable amount of milk left, but don’t. As the rice pudding cool it continues to absorb the liquid and it will be creamier.

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You can opt to top it with ground cinnamon or nutmeg or toasted walnuts or almonds. I opted to eat mine as is and I must say it’s one of the best rice puddings I have ever had. I feel that using a cinnamon stick as opposed to ground cinnamon allowed for a cinnamon flavor that wasn’t as pungent and more of an essence. If that makes any sense… I hope it does! I hope you try it and that you like it as much as I did.

 

Slow Cooker Rice Pudding

Ingredients:

1 cup short grain rice, such as Arborio

2 cups water

1/2 teaspoon salt

3 tablespoons butter*

3 1/2 cups milk**

2/3 cups sugar

1 cinnamon stick

*I used unsalted butter

** I used whole milk

Directions:

In the bowl of a 4-Quart slow cooker add all of the ingredients. Stir well. Cover and cook on high for 2 1/2 hours or on low for 4 hours.

Top with your favorite topping: cinnamon, nutmeg, toasted almonds or walnuts.

Recipe from Crock-Pot

3 thoughts on “Slow Cooker Sunday: Rice Pudding

  1. Pingback: Slow Cooker Sunday: Chocolate Peanut Butter Cake | Bead Yarn & Spatula

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