Rice pudding is one of my all-time favorite treats, so I was highly intrigued when I found a slow cooker version in the “Slow Cooker Desserts” cookbook.
I had my doubts that it would turn out as rich, or as well as the stove top version, but I’m always willing to give any recipe a whirl… particularly one that involves using one of my favorite appliances- the crockpot.
Initially, I made a little too much rice (which will teach me, once again, to double-check the recipe prior to thinking I have it down pat…) so I added the extra. The pudding was a little thicker (as pictured) but the taste and texture, simply divine! Will certainly be making this recipe again and again, and will also be adding some raisins on the next go-’round.
Creamy Rice Pudding
As featured in “Slow Cooker Desserts” by Jonnie Downing
Yield: 6 servings
Prep time: 5 minutes
Cooking time: 2 to 2½ hours
¼ cup uncooked basmati rice
2 large eggs
⅓ cup granulated sugar
1½ cups nonfat milk
1 teaspoon vanilla extract
¼ teaspoon salt
⅓ cup dried currants ground nutmeg or cinnamon
Cook the rice according to the package directions. In a bowl, beat together the eggs, sugar, milk, vanilla, and salt. Stir in the cooked rice and the currants.
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| As I’m a huge fan of lots of cinnamon and nutmeg on rice pudding, I liberally sprinkled the spices on top. |
Set a trivet in your slow cooker. Place a dish that fits into your slow cooker (about 1-quart size) and pour in the pudding mixture. Sprinkle with either nutmeg or cinnamon. Cover with foil and set on the trivet in the slow cooker. Carefully pour 2 cups hot water around the dish.
Cover the slow cooker and cook on low for 2 to 2½ hours, or until the pudding is set. This dessert is delicious served either warm or cold.
