Slow Cooker Rice Pudding

"Nice plain rice pudding - done in about 3hrs with just a couple of stirs (so not suitable to leave overnight or while you are out). I love to serve this warm with a big dollop of stewed apple or roasted rhubarb. This isn't very very sweet - if you like it sweeter you could add another 1/2 cup of sugar or so."
 
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photo by flyingfarleyfan photo by flyingfarleyfan
photo by flyingfarleyfan
Ready In:
3hrs 1min
Ingredients:
3
Serves:
6-8
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ingredients

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directions

  • Put all in slow cooker, stir, turn on heat (I start on high for first hour then turn down to low).
  • Stir occasionally - at least once an hour - no skin should form and the rice should plump up nice and slow.
  • Keep it cooking until it just a bit wetter than the consistency you like as some more liquid is absorbed as it cools.
  • Serve hot, warm or cold.

Questions & Replies

  1. Can I use 2% milk instead of skim milk??
     
  2. What is pudding rice?
     
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Reviews

  1. A bit too sweet for my taste but that's easy to fix next time ... and there will be a next time. I warmed the milk and used Arborio (short grain) rice.
     
  2. Very yummy and super easy! Thank you! :)
     
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RECIPE SUBMITTED BY

Male, mid 40s, who loves to eat and to cook. Obsessive reader of recipe books and food magazines. Going through a phase with muffins at the moment - they are only recently becoming popular here in the UK, thank you Otis Spunkmeyer. I'm alternating between healthy and naughty recipes, like to take them to work to share round - better than taking in boxes of doughnuts from Mr Krispy K (which have only lately been sold over here).
 
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