Aug 17, 2010
My husband LOVES rice pudding, but for some reason it’s not something we buy very often. Probably because I’m not as big of a fan, so I don’t prioritize it! A few weeks back he was out late working (physical labour kind of stuff!), and I knew he’d want something warm and tasty (and hearty!) when he got home. I also realized that we had some extra rice kicking around, so I immediately thought of rice pudding! However, I didn’t want all the work of standing over the stove top, so I googled rice pudding recipes for the crock pot. I found a ton of good recipes, but I came up with this one based on a bunch, and it was a big hit! The entire batch was gone in less than 24 hours (and it’s supposed to serve 8…).
Crock Pot Rice Pudding:
- 3/4 cup dried white rice (I used basmati rice, but any white kind will do)*
- 1 can of coconut milk (if you’d rather, you can use 2 cups of any other kind of milk, but creamier is better!)
- 1/2 can (or 1 cup) of water
- 1/3 cup maple syrup
- 1/2 cup raisins
- 1 tsp. vanilla
- A pinch of salt
- 2 cinnamon sticks (you could easily dash in 1/2-1 tsp. of ground cinnamon)
Combine all the ingredients into a lightly greased (I used butter) crock pot. Stir. Turn on high for 2.5 hours. I stirred mine every once in a while (maybe 2 or 3 times), but I don’t think it’s entirely necessary. ENJOY!!
*If you want to use brown rice, that’s no problem! Just increase the time to 3.5 hours.