Description
A creamy and comforting Crock Pot Rice Pudding made with tender instant rice cooked slowly in milk and flavored with cinnamon, vanilla, and brown sugar for a sweet, satisfying dessert.
Ingredients
Scale
Ingredients
- 3 Tablespoons butter
- 6 cups whole or 2% milk (no skim milk – it’s too watery)
- 2 cups Minute® White Rice, uncooked (INSTANT RICE ONLY)
- 3/4 cup sugar
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/3 teaspoon vanilla extract
- 2 Tablespoons brown sugar
Instructions
- Prepare the slow cooker: Grease the inside of a 4-quart slow cooker with 3 tablespoons of butter, making sure to coat the sides thoroughly. Set aside the remaining butter for later use.
- Add ingredients: Pour in 6 cups of whole or 2% milk, 2 cups of uncooked Minute® White Rice (instant rice), 3/4 cup sugar, 1/4 teaspoon salt, 1/2 teaspoon cinnamon, 1/3 teaspoon vanilla extract, and 2 tablespoons brown sugar. Stir gently to combine all ingredients.
- Dot with butter: Place small dots of the remaining butter over the top of the mixture inside the crock pot.
- Cook: Cover the slow cooker and cook on low for about 3 to 4 hours, stirring occasionally during cooking to prevent sticking and ensure even cooking.
- Check for tenderness: When the rice is tender and the pudding has thickened to your liking, it is ready to serve.
- Finish and serve: Stir the pudding well, then sprinkle with a light dusting of cinnamon before serving.
Notes
- This rice pudding is sweet and creamy, featuring tender rice flavored by cinnamon and brown sugar.
- Use whole or 2% milk as skim milk results in a watery texture.
- Stir occasionally while cooking to prevent sticking and ensure even cooking.
- Instant rice is critical for this recipe as other rice types may not cook properly in the slow cooker.
Nutrition
- Serving Size: 1 serving
- Calories: 316 kcal
- Sugar: 30 g
- Sodium: 192 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 29 mg
