Monday, February 24, 2020

# cooking # crockpot

Crockpot Monday: Rice Pudding

When I was a kid, one of my favorite things to eat was rice pudding made by my grandmother. This isn't her recipe, but I still love rice pudding!

Rice Pudding:

8 cups milk
1 cup long grain white rice
1 cup sugar
1/4 cup heavy cream or half and half
3 eggs
2 teaspoons vanilla
1/2 teaspoon cinnamon
1/4 teaspoon salt
Raisins (optional)


Spray the crockpot 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.

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.  Add your raisins at this point if you want.

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.

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