Crock-Pot Rice Pudding
Creamy and comforting rice pudding with warm spices, ideal for dessert lovers seeking a rich, easy-to-make treat perfect for family gatherings or cozy evenings.
Ingredients
Instructions
- Bring milk, water, evaporated milk, and raw rice to a boil; pour into a preheated crock-pot on high.
- Lower crock-pot to the low setting and cook for 2 to 2 1/2 hours.
- Combine eggs and vanilla in a bowl.
- Mix dry ingredients (sugar, cinnamon, nutmeg) together.
- Add the egg mixture and dry ingredients to the milk and rice mixture.
- Cook for another 30 minutes or longer as needed until thickened and creamy.
Tips & Substitutions
For a creamier texture, consider using half-and-half instead of milk. You can substitute brown sugar for white sugar for a deeper flavor. If you prefer a different spice profile, experiment with cardamom or allspice. Be sure to stir occasionally during cooking to prevent sticking. This recipe is similar in ease to making an Easy Hot Fudge Dessert.
Serving Suggestions
Serve warm or chilled, topped with a sprinkle of cinnamon or a dollop of whipped cream for added richness. Pair it with fresh fruit or a scoop of vanilla ice cream for a delightful dessert experience. It also goes well with a cup of coffee or tea.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, add a splash of milk to restore creaminess and heat gently in the microwave or on the stovetop, stirring frequently to prevent burning.
Nutrition & Diet Analysis (per serving)
Each serving of Crock-Pot Rice Pudding contains roughly 927 calories, with 8g protein, 103g carbohydrates, and 26g fat. It is an excellent source of dietary fiber (57% of the Daily Value) and vitamin C (50% of the Daily Value), and a good source of calcium and iron. It also contributes 16g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use brown rice instead of white rice?
While you can use brown rice, keep in mind it will require a longer cooking time and may alter the texture of the pudding. White rice is recommended for a creamier consistency, similar to traditional rice pudding.
Is it possible to make this recipe dairy-free?
Yes, you can substitute almond milk or coconut milk for the dairy in this recipe. Just ensure you use a non-dairy evaporated milk substitute as well, which can be found at many grocery stores.
Can I add raisins or other fruits to this pudding?
Absolutely! Adding raisins or dried fruit during the last 30 minutes of cooking can enhance the flavor and texture. Fresh fruit, like berries, can be served on top for a refreshing contrast.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).