Wednesday, August 5, 2009

Slow Cooker Rice Pudding Recipe

This is a wonderful, no fuss slow cooker dessert. My kids love it warm for dessert after dinner and cold as breakfast the next morning. Dried apples and cranberries with apple pie spice is the favorite variation around here. Expert with it to see what your family enjoys most.

What You Need:

1 1/2 cups evaporated milk
1 cup long grain white rice, cooked...this is great for leftover rice
2 eggs
1/4 cup white sugar
1/4 cup light brown sugar
1 teaspoon cinnamon or apple or pumpkin pie spice
1/4 teaspoon pure vanilla extract
1/4 teaspoon salt
1/2 cup dried apples, apricots, cranberries, or any dried fruit of choice

What You Do:

Combine all the ingredients in a well buttered round slow cooker. I use a 1.5 quart capacity size.

Cook on low for three to four hours. This smells amazing as it cooks.

Turn of and let set for about 30 minutes before serving.

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Lynette said...

oh i wanna fix this today
and use those crockpot liners that help with the clean up too

darnold23 said...

Thanks for this great addition to Crock Pot Wednesday. I love rice pudding so this will be a nice addition to my slow cooker file. Come back Friday for the giveaway announcement.

Kat said...

This looks great. I may have to make this one today - but of course my crockpots are bigger than this size. I'll have to make it in the smallest and watch it.

Since its just Jenn and I I don't want to double it until I see if she likes it - but darn I really like this one.

Thanks for sharing.

Lynette said...

this was delicious this last weekend
thanks for making it for the cookout
and the cranrasins were just perfect in it
also using the crockpot liner made clean up amazing and easy