Excellent caramel rice pudding in the crockpot

[HRJ]

I made this over the weekend, and it is yummy! And easy. We gave it a 9/10.

It's from the Betty Crocker Slow Cooker cookbook, but it's also all over the internet in various forms.

Here's the recipe, with my notes at the end.

Slow Cooker Caramel Rice Pudding

3 cups cooked white rice
1/2 cup raisins
1 teaspoon vanilla
1 can (14 ounces) sweetened condensed milk (I used low-fat)
1 can (12 ounces) evaporated milk (I used fat-free)
1 tablespoon sugar
1 teaspoon ground cinnamon


Spray inside of 2- to 3 1/2-quart slow cooker with cooking spray.

Mix all ingredients except sugar and cinnamon in cooker.

Cover and cook on low heat setting 3 to 4 hours or until liquid is absorbed. Stir pudding.

Sprinkle pudding with sugar and cinnamon. Serve warm.

(Editing to add): Serves 8.


My notes: In addition to the vanilla extract, I cut open a vanilla bean and scraped the seeds into the mixture before cooking; then I threw in the vanilla bean, too. Also added a cinnamon stick. (Remove the vanilla bean and cinnamon stick before serving).

The cookbook suggested substituting diced dried apricots, dried cherries or dried cranberries for the raisins. I used 1/4 cup dried apricots, and 1/4 raisins -- next time, I'll only use the raisins; I love apricots, but the flavors just didn't seem to meld together as well as I'd like.

I didn't bother to sprinkle the sugar on top when it was done -- between the sweetened, condensed milk and the dried fruit, it tasted sweet enough for me and DH.

Enjoy!

Helene

[MiMo]

YUM!!! This sounds delicious and looks easy enough to make. I am always looking for a way to use my crockpot. I think it sees the light of day two or three times a year.

Thanks for sharing. I'll add this to the pile of ever-growing "to try" recipes.

[RebeccaT]

Helene, how many servings does this make?

[sfarler]

Thanks for the recipe. It looks delicious. I haven't had rice pudding for years and it use to be one of my favorites. I'm making this recipe this weekend!

[HRJ]

Originally posted by RebeccaT
Helene, how many servings does this make?

Oops -- forgot to add that.

The recipe says 8 servings -- DH is a big rice pudding fan, so I think we'll probably get about 6. ;)

Sorry, I don't have Mastercook, otherwise I'd run it through.

Helene

[RebeccaT]

Thanks! It looks great!

[MISSINDI]

Oooh, that does sound yummy. DH is a BIG rice pudding fan, and can eat sweetened condensed milk right from the can (men and their metabolism!) -- he's gonna love this one.

[zackaboo]

Mmmm...can't wait to try this one! My crockpot has actually seen a lot of action recently. :D

[jtoepfert100]

Originally posted by MiMo
YUM!!! This sounds delicious and looks easy enough to make. I am always looking for a way to use my crockpot. I think it sees the light of day two or three times a year.

Thanks for sharing. I'll add this to the pile of ever-growing "to try" recipes.

Ditto. This may make me drag it out, though. Thanks for the recipe!

[Gecko]

Sounds great! And just in time for my DD#1, who has just had her braces put on and is looking for something soft to eat. Comfort food at its best.

[eas11]

I've never made rice pudding. I don't have any type of white rice. I suppose I could buy some....but... would it be sacrilegious to make it with brown rice? :eek:

[emily]

Ellyn, I can't really picture rice pudding with brown rice, but I'd be interested to know how it turns out.

I just want to make sure I've got this straight that you use already cooked rice to make this? I was hoping that one of the beautiful things in making this in the crockpot would be to just toss in uncooked rice and go. Am I the only one who rarely has left over (plain) cooked rice sitting around?

Regardless, thanks for sharing Helene :)

em

[Beth]

Originally posted by emily
Am I the only one who rarely has left over (plain) cooked rice sitting around?

em

Nope. I almost never have rice left over, and if there is any, it goes with the leftovers of whatever it was served with.

I think DH would like this, and it almost makes me want to try it. I didn't grow up with bread pudding or rice pudding, and I can't help but think that it is ggod to have a few things you can easily pass up. ;)

[Kathy B]

Originally posted by emily
I just want to make sure I've got this straight that you use already cooked rice to make this?

I think the cooked rice continues to absorb the milk and becomes even more saturated which gives it gives it a different texture. I haven't tried this, but my dad used to make a dish in which he cooked rice, then added milk and sugar and cooked it until the milk was absorbed, repeating the addition of milk and sugar 3 times!! He would then serve it very cold with additional milk, sugar and cinnamon. It was a dish my grandma had made when dad was growing up, and I really liked it, too. Creamy and delicious!

[bobmark226]

Originally posted by emily
Ellyn, I can't really picture rice pudding with brown rice, but I'd be interested to know how it turns out.


While I don't know how it would work in this recipe, I've made many, many terrific brown rice puddings and rice pudding cereal, too, over the years, most notably Jane Brody's fruited version. Obviously not as "light" as white, but very, very good indeed! In fact, IMO, most white rice versions taste bland and anemic once you've made the switch!

Bob